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