Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Curry Chicken and Rice Bowl

Curry Chicken and Rice Salad

Serves 4

Here is what you need:

2 cups diced cooked chicken (no skin)

1 ½ cups cooked white rice

1 ½ cup chopped celery

1 cup diced carrots

1 cup plain yogurt

½ cup diced red bell pepper

½ to 1 cup golden raisins

¾ cup mayonnaise

1 to 2 TBS curry powder (depends on your personal taste)

1 TBS rice vinegar

1 TBS fresh lime juice or lemon juice

3 TBS chopped fresh cilantro

3 TBS chopped scallions

4 TBS olive oil

Kosher salt and fresh cracked black pepper

Here is what you need to do:

In a skillet heat the oil over medium high heat. Add in celery, carrots and bell pepper. Season with a little salt and pepper. Cook them until they soften a bit then add in curry and cook for a couple of minutes.You want the curry powder to cook out a bit.

Take the skillet off the heat and add in the vinegar and lime juice. Stir it well scraping any bits from the bottom of the pan.

In a medium bowl place the rice and add in the celery-curry mixture.

Let it cool.

In another bowl combing the yogurt, mayonnaise, cilantro and scallion.Add that to the rice mixture.Gently fold in the chicken and raisins.Give it a taste and season as you like. I added more juice, vinegar, salt and pepper. Put it in individual bowls.  Let’s Eat!!

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