CURRY CHICKEN MANGO RICE SALAD BOWL

Ingredients:

 

MANGO SALAD:

1 Mango, diced

Cucumber, sliced and halved

Avocado, sliced

2 Spring Onions, sliced

Lettuce, roughly chopped

2 Tbls Fresh Mint, (Topping)

Feta Cheese, crumbled (Topping)

Sesame Seeds (Topping)

 

DRESSING:

2 Tbls Olive Oil

2 Tbls Apple Cider Vinegar

2 Tbls Lime Juice

Combine all ingredients together.

 

CHICKEN:

500g/1.2lb Chicken Tenderloins, chopped and thinly sliced

1Tbls Cornflour/Cornstarch

2 Tbls Olive Oil

2 Tbls Mild Curry Paste

1 Tbls Soy Sauce

4 Tbls Butter

4 Cloves Garlic, crushed

1 Cup Raw Rice, cooked, drained and rinsed

 

Method:

Chicken – In a bowl toss the chicken and cornflour until well coated.

Heat the olive oil in a large skillet over medium heat. Add the curry paste and cook for 2 minutes. Add the chicken and toss to coat in the curry paste and cook until crispy. Remove from heat and add the soy sauce.

Meanwhile, in a small skillet melt together the butter and crushed garlic. Cook until the butter is browning and the garlic crisps. Remove and set aside.

 

Salad Bowl – prepare a bowl half filled with rice, salad with feta cheese crumbled on top. Pour the dressing over the salad. Sliced avocado on the side or any other veggies of your choice.

Spoon the chicken over the rice and pour the garlic butter over the chicken and salad. Top with sesame seeds.

 

NOTE: If making for many persons, the salad can be put together in a large bowl mixing all the ingredients together with the mint and dressing except for the feta cheese and sesame seeds.

Enjoy!