Regardless of whether you have always liked to cook or else you have chosen up it like a hobby throughout quarantine, we'd venture a guess that you're watching for new recipes to try. After all, becoming creative in your kitchen is an excellent and satisfying way to devote your time.

We've gathered most of the very adored and highest ranked Indian chicken and rice salad inside our website. It's the best of the Very Best!

We have piled up the most useful recipes ever. They truly are our loved, commented and rated 5-star recipes out of our huge group, all in one location. The apps, mains, desserts and much are guaranteed delicious!

Ingredients

1 1/2 cups (300g) Basmati rice
2 1/4 cups (560ml) water
2 cups coarsely shredded Steggles roast chicken
1 tablespoon tandoori paste
2 tablespoons natural yoghurt
1 Lebanese cucumber, thinly sliced lengthways
1 carrot, peeled, thinly sliced lengthways
1/2 cup coarsely coriander
1/2 cup mint leaves
Mango chutney, to serve
Natural yoghurt, extra, to serve

Method

Step 1 Rinse the rice in a sieve under cold running water until the water runs clear. Place rice and water in a large saucepan. Cover with a tight-fitting lid or foil and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Remove from the heat and set aside, covered, for 5 minutes. Set aside to cool slightly.
Step 2 Heat a large frying pan over medium heat. Add the chicken, tandoori paste and yoghurt and cook, stirring, for 5 minutes or until well combined and heated through. Remove from heat.
Step 3 Spoon the rice among serving bowls. Arrange the cucumber and carrot ribbons over the rice. Top with chicken mixture, coriander, mint, mango chutney and dollop with yoghurt. Serve immediately.

Indian chicken and rice salad

How to make Indian chicken and rice salad

Ingredients

Method