Bring 2 cups water to boil. Stir in rice and curry powder. Cover, reduce heat and simmer 20 minutes until rice is tender and water is absorbed. Cool rice by rinsing briefly with cold water. Drain well.
Meanwhile mix Dressing ingredients in a small bowl.
Put remaining ingredients in serving bowl. Add rice and toss to mix. Serve Dressing at the table to spoon on salad.
NOTE: Out of cooked chicken? Here’s a fast way to make enough in a microwave: Arrange two 5- to 6-ounce skinned and boned chicken-breast halves in a shallow microwave-safe dish with the thickest parts towards the edge. Cover with a lid or vented plastic wrap. Microwave on high, rotating dish once (if the microwave has no turntable) 4 to 6 minutes (meat should look barely opaque in the thickest part when cut). Let cool.
Calories 423 Fat 5g Saturated fat 0 Cholesterol 61mg
Sodium 271mg Carbohydrate 65g Fiber 0
This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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