200 g (7 oz) cooked chicken
125 g (4 1/2 oz) 1 cup long grain rice
1/2 chicken stock cube
2 bananas
1 tsp lemon juice
150 g (5 oz) 2/3 cup thick set yogurt
1 tbsp soured cream
1 tbsp sesame oil
2 tbsp white wine vinegar
125 ml (4 fl oz) 1/2 cup chicken stock with all fat removed
1 onion
1 small red chilli
1 1/4 cup (150 g) 5 oz fresh pineapple, peeled
1-2 tsp grated fresh root ginger
1 tsp curry powder
1 sprig lemon balm; optional
125 g (4 1/2 oz) 1 cup long grain rice
1/2 chicken stock cube
2 bananas
1 tsp lemon juice
150 g (5 oz) 2/3 cup thick set yogurt
1 tbsp soured cream
1 tbsp sesame oil
2 tbsp white wine vinegar
125 ml (4 fl oz) 1/2 cup chicken stock with all fat removed
1 onion
1 small red chilli
1 1/4 cup (150 g) 5 oz fresh pineapple, peeled
1-2 tsp grated fresh root ginger
1 tsp curry powder
1 sprig lemon balm; optional
method
1. Cook rice with water and stock cube in covered pan for 35 minutes over low heat until tender.
2. Cut chicken into thin strips. Peel bananas, slicing one and sprinkling with lemon juice.
3. Mash second banana and combine with yogurt, soured cream, oil, vinegar and chicken stock, stirring well to a smooth sauce.
4. Peel and finely chop onion. Cut chilli in half, remove seeds and chop finely. Cut pineapple into small cubes.
5. Mix rice with chicken, pineapple cubes, sliced banana, chopped onion and chilli, fold in yogurt sauce and season with ginger, curry powder and perhaps a little salt to taste.
6. Chop half lemon balm and stir into salad, using remaining leaves as garnish.
2. Cut chicken into thin strips. Peel bananas, slicing one and sprinkling with lemon juice.
3. Mash second banana and combine with yogurt, soured cream, oil, vinegar and chicken stock, stirring well to a smooth sauce.
4. Peel and finely chop onion. Cut chilli in half, remove seeds and chop finely. Cut pineapple into small cubes.
5. Mix rice with chicken, pineapple cubes, sliced banana, chopped onion and chilli, fold in yogurt sauce and season with ginger, curry powder and perhaps a little salt to taste.
6. Chop half lemon balm and stir into salad, using remaining leaves as garnish.
serving amount
serves 2
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