Curry Chicken Rice Salad

Curry Chicken Rice Salad

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Ingredients for Making Curry Chicken Rice Salad

  1. chicken fillet 200 grams
  2. basmati rice 250 grams
  3. coconut milk 400 ml
  4. distilled water 100 ml
  5. iceberg salad 4 sheets
  6. green onion 3 feathers
  7. lime 2 pieces
  8. cilantro (chopped leaves) 3 tablespoons
  9. curry paste green 1 tablespoon
  10. vegetable oil 2 tablespoons
  • Main Ingredients Chicken
  • Serving 2 servings
  • World CuisineAsian, Oriental


Casserole - 1 piece, Cooker -1 piece, Glass -1 piece, Cutting board -1 piece, Knife - 1 piece, Dish - 1 piece

Making Chicken Rice Salad with Curry:

Step 1: Fry the chicken.

Cut the chicken fillet into small strips, the width of which will be about 2 cm. Next, pour them into a skillet in a well-heated vegetable oil, often stir over high enough heat. Bring the strips of chicken to a golden color. Sautéing the fillet should take about two minutes. Then, reduce the heat to medium and add the curry paste to the chicken. Mix it all thoroughly and cook for about one minute. Next, pour 200 ml of coconut milk into the pan. Bring to a boil, salt and cook for about 10 minutes.

Step 2: Cooking Fig.

Rinse the rice thoroughly in running cold water. Boil it in 200 ml of coconut milk mixed with 100 ml of water. After the liquid boils, reduce the heat a little and cover the pan with a lid. Cook rice until cooked, it takes about 10-12 minutes. At the same time, remember that all the liquid must be absorbed into the rice during the cooking process. To prevent rice from sticking, provided the liquid boils violently, add some hot water to the pan. Then mix boiled rice with finely chopped cilantro leaves.

Step 3: Cut the feathers of green onions.

Cut feathers of green onions along its entire length into thin strips. Then dip them literally for a few seconds in hot water so that the feathers of green onions curl. After that, they should be dried.

Step 4: Cooking Curry Chicken Rice Salad.

On a serving plate, beautifully and carefully lay the leaves of the iceberg lettuce. Place the boiled rice in portions on each lettuce leaf. Then spread the chopped chicken over the rice. Next, decorate the salad with the curved feathers of green onions. Sprinkle it with lime juice. Salad is ready! You can eat such a salad, both in cold and in warm form. Now you can enjoy an incomparable aftertaste! Good appetite!

Recipe Tips:

- - In order to cook whole rice, you need to fill it in already boiling and salted water. And if you want it to boil, then dip it in cold water before cooking.

- - If you wish, you can replace coconut milk with liquid milk cream.

- - When reused, the salad can be heated in the microwave.