Chicken rice

Curried flavours work well serve chilled. This curried rice salad makes a satisfying midday meal.
Ingredients

• 3/4 cups brown rice
  
• 125g low-fat natural yoghurt
  
• 1/2 teaspoon curry powder
  
• 2 tablespoons mango chutney
  
• 2 skinless boneless chicken thighs, cooked, diced
  
• 1/4 punnet cherry tomatoes, halved
  
• 1/4 cup sultanas
  
• 1 spring onion, finely sliced
• 1/2 cup corn kernels
  

Instruction
Step 1 Cook rice until tender. Drain and leave to cool.
Step 2 Mix yoghurt with curry powder and mango chutney. Add chicken, sultanas and salad vegetables to rice and mix well.
Step 3 Stir through curry sauce. Transfer to sealed containers. Chill until ready to eat.