INGREDIENTS

• Vinegar 5 tsp
• Green Pepper 1 Large Sliced
• White rice 2 Cups
• Mild & Spicy Curried Powder 4 tsp
• Chicken Spice 2 tbs marinate the chicken
• Chicken Thighs 2 Roasted
• Mayonnaise 1 Cup
• Tomatoes 4 Large Halfed
• Onion 1 Large Sliced
• Mushrooms 8 Large Slices
• Carrots 8 Grated
• Chutney 4 tbs
• Onions 2 Medium finely chopped

METHOD

Step 1
Cook the rice

Step 2
Marinate the chicken with the chicken spice

Step 3
Sauté/fry the chopped onions and add the halved tomatoes and let it simmer for about 10-15 minutes, finally add the sliced mushrooms.

Step 4
For the carrot salad, fry the sliced onion add the sliced green pepper – let it fry for 7 minutes, then add the grated carrots, add the vinegar, curry powder, chutney and let it simmer for 10 minutes. Then set aside to cool and then add the mayonnaise.

Step 5
SERVE THE ROASTED CHICKEN AND RICE WITH THE CURRIED CARROTS