Indian rice salad with chicken

• bag long grain rice↗500g g
• turmeric↗1 tsp tsp
• coriandersmall bunch

  leaves roughly chopped, stalks reserved

• bag toasted cashew↗100g g

  ½ very roughly chopped

• cucumber↗1

  deseeded and cut into chunks

• large red onion↗1

  finely chopped

• about 110g pack pomegranate

  seeds

• can black bean↗400g g

  drained and rinsed

• 2 x roughly 130g packs cooked chicken

  tikka pieces, chopped

• natural yogurt↗

  and mini poppadum crisps, to serve (optional)

• mango chutney4 tbsp tbsp
• sunflower oil↗1 tbsp tbsp
• brown sugar↗1 tbsp tbsp
• medium curry powder↗1 tbsp tbsp

  plus 1 tsp for the rice

• juice 1½-2 lemon

  depending on size

Step-by-step instructions

1. 1

   Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.

2. 2

   Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.

3. 3

   Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it’s within the chicken use‑by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.