Curry rice salad with chicken and mango

Preparation:

Peel and chop the onion into small pieces and fry it in oil until glassy. Add the rice and curry powder. Stir while frying for a little bit, add the chicken stock and bring it to boil. Let it boil covered for 20 minutes and then, let it cool down. Wash the fennel. Cut the pepper in quarters, cut the stalk and veins out, and remove the seeds. Wash and dry the pepper quarters. Peel the banana. Peel the apple, cut it in quarters and take the heart out. Cut the vegetables and fruit, mix with the mango chutney and the sour cream and season with salt and lemon juice. Dress the salad before serving. Cut the chicken breasts diagonally. Peel the mango and cut in strips (not too wide). Put the chicken strips alternately with the mango strips on top of the rice salad.

SanLucar. Passion you can taste.