Kat cooks: Indian chicken salad
Well, this is the second instalment of me trying out recipes from my favourite cookbook. Let's see how this one turned out.
Ingredients:
1 cup of rice
salt
3 spoons of vinegar (I used raspberry vinegar)
4 spoons of oil (I used 3 spoons of walnut oil and 1 spoonful of olive oil)
pepper
Worcestershire sauce
3 tomatoes
parsley
250 g of cooked or fried chicken meat
1 cup of canned peaches
Curry powder
How to do it:
Cook the rice in salted water. Put in a sieve and rinse with cold water, let it drip down.
Put the rice in a bowl and mix with vinegar, oil, pepper and Worcestershire sauce.
Dice the tomatoes and chop the parsley, add both to the rice, also the cut chicken meat.
Let it rest for a while to settle the flavours, then arrange on a plate in a ring of peach slices that have been dusted with the curry powder.
My changes to the recipe
As I'm picky and don't like tomatoes I used peas instead to add some vegetables to the salad.
Also, I used diced pineapple instead of peaches as I'm not too fond of canned peaches, which I didn't arrange in a ring around the rice but added it to the rice; same goes for the curry powder.
Furthermore, I not only used parsley, but also thyme, rosemary and coriander to season the salad.
So, how's the recipe?
Not really "Indian" - but I guess that's what the East German cookbook authors defined as such. And it's really, really simple. Some people may have a problem with cooking rice, especially when you use loose rice, but that's why boil-in-bag rice was invented. *winks* I used a very high-quality loose rice, a mix of wild rice and yasmin rice, which surely added to the amazingness of the taste.
Which gets us to if I loved the recipe - and the answer is a big Hell Yes! Not only was it easy to make, but it's a really yummy. The raspberry vinegar and the mix of walnut and olive oil added very wonderfully to the flavour.
Definitely worth trying, guys :-D
Ingredients:
1 cup of rice
salt
3 spoons of vinegar (I used raspberry vinegar)
4 spoons of oil (I used 3 spoons of walnut oil and 1 spoonful of olive oil)
pepper
Worcestershire sauce
3 tomatoes
parsley
250 g of cooked or fried chicken meat
1 cup of canned peaches
Curry powder
How to do it:
Cook the rice in salted water. Put in a sieve and rinse with cold water, let it drip down.
Put the rice in a bowl and mix with vinegar, oil, pepper and Worcestershire sauce.
Dice the tomatoes and chop the parsley, add both to the rice, also the cut chicken meat.
Let it rest for a while to settle the flavours, then arrange on a plate in a ring of peach slices that have been dusted with the curry powder.
My changes to the recipe
As I'm picky and don't like tomatoes I used peas instead to add some vegetables to the salad.
Also, I used diced pineapple instead of peaches as I'm not too fond of canned peaches, which I didn't arrange in a ring around the rice but added it to the rice; same goes for the curry powder.
Furthermore, I not only used parsley, but also thyme, rosemary and coriander to season the salad.
So, how's the recipe?
Not really "Indian" - but I guess that's what the East German cookbook authors defined as such. And it's really, really simple. Some people may have a problem with cooking rice, especially when you use loose rice, but that's why boil-in-bag rice was invented. *winks* I used a very high-quality loose rice, a mix of wild rice and yasmin rice, which surely added to the amazingness of the taste.
Which gets us to if I loved the recipe - and the answer is a big Hell Yes! Not only was it easy to make, but it's a really yummy. The raspberry vinegar and the mix of walnut and olive oil added very wonderfully to the flavour.
Definitely worth trying, guys :-D