A delicious way to use leftover cooked chicken.
|
Ingredients |
1 Serve |
2 servings |
|
Oil or margarine |
11⁄2 t |
1 T |
|
Curry powder |
1⁄2T |
1 t |
|
Cooked rice |
3⁄4Cup |
11⁄2 cups |
|
Cooked or smoked chicken, diced |
1⁄2Cup |
1 cup |
|
Celery, chopped |
2 T |
1⁄4Cup |
|
Fresh onions, chopped |
2 T |
1⁄4Cup |
|
Red pepper, de-seeded and chopped |
1⁄4 |
1⁄2 |
|
Yoghurt |
2 T |
1⁄4Cup |
|
Mayonnaise or salad dressing |
2 T |
1⁄4Cup |
|
Chutney |
2 t |
11⁄2 t |
|
Garlic salt |
1⁄4T |
1⁄2T |
|
Parsley, chopped |
To garnish |
To garnish |
|
Peanuts, chopped (optional) |
To garnish |
To garnish |
Method
1. Heat oil in a large pan. Add curry powder. Cook for 1 minute or until you can smell the curry. This is to kill any bacteria that may be in the curry powder. Take the pan off the heat.
2. Add the next nine ingredients. Mix well.
3. Refrigerate for at least 30 minutes to allow flavors to blend.
4. Before serving, remove from the refrigerator and sprinkle with parsley and peanuts.
t = teaspoon