A bowl of Mulligawtawy soup is such a delicious experience …this salad captures all of those flavours.
Number of Servings: 4
175 g (6 oz) chicken breast, cut into bite-size chunks
1 teaspoon (5 mL) curry powder
Vegetable or grapeseed oil
Sprinkle of Kosher or sea salt and freshly ground black pepper
¾ cup (185 mL) white long grain rice, uncooked
1 medium shallot, minced
1 medium carrot, grated
1 celery stalk, thinly sliced
1 medium apple, unpeeled, cored, and cut into bite-size chunks
¼ cup (60 mL) golden raisins
¾ cup (185 mL) chopped fresh tomatoes
¼ cup (60 mL) chopped fresh cilantro
2 tablespoons (15 mL) fresh lime juice
1 teaspoon (5 mL) honey
3 tablespoons (45 mL) vegetable or grapeseed oil
¼ teaspoon (1.5 mL) turmeric
½ – ¾ teaspoon (2.5-3 mL) curry powder
¼ teaspoon (1.5 mL) cinnamon
2-3 tablespoons (30-45 mL) plain Greek yogurt
Sea salt; freshly ground black pepper
- Prepare chicken: Toss chicken breast chunks with the curry powder, salt and pepper. Heat the oil in a sauté pan; Stir-fry chicken chunks (medium heat) until just cooked – 5-6 minutes. Set aside.
- Prepare Rice: Bring a pot of water to a boil; add some salt; add rice. Cook, over low heat, until rice is tender (15-20 minutes, depending on the type of rice – check package recommendations). Drain rice; give it a quick rinse under cold water; and spread on a parchment-lined baking sheet to cool completely. When rice has cooled, place in a large salad bowl and drizzle with a little oil to prevent sticking.
- Add cooled chicken to rice; add the shallot, carrot, celery, apple, tomatoes, and cilantro to the bowl. Stir to thoroughly combine.
- Make the dressing: Whisk together lime juice, oil, honey, and spices. Whisk in the yogurt; season to taste, adding more curry powder if you wish.
- Pour dressing over salad and thoroughly combine. Refrigerate for at least one hour before serving. Let it come to room temperature before serving. Add a little yogurt or mayonnaise if it seems to be too dry.
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