Serves 6. Preparation time 5 minutes. Cooking time 20 minutes.
4 onions
1 tablespoon sunflower oil
4 tablespoons masala powder
1 teaspoon crushed garlic
1 teaspoon chilli sauce
1 sachet (60 g) tomato paste
1/2 cup apple vinegar or white wine vinegar
2 cinnamon sticks
1 cube chicken stock
2 cups rice
4-6 chicken breasts, cooked
4 tablespoons chutney
1,5 cups cream or yoghurt
1/2 cup mayonnaise
a handful of coriander leaves, chopped
10 dates, pitted
• Chop 2 of the onions and fry in oil with the masala, garlic and chilli sauce until soft. Add the tomato paste and vinegar and simmer for 10 minutes.
• Add the cinnamon sticks and stock cube to the rice and cook according to instructions. Drain the rice.
• Shred the chicken using 2 forks and add the pieces to the pan with the curry sauce. Remove from the heat.
• Add the chutney, cream, mayonnaise and rice to the chicken, and stir through. Season to taste then put the salad in the fridge to cool.
• Slice the remaining onions thinly and fry in a pan. Before serving, add the cooked onions, coriander leaves and dates.
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