Curry Chicken Mango Rice Salad

Curry Chicken Mango Rice Salad
Difficulty: Beginner Prep Time 30 min Cook Time 10 min Total Time 40 mins
Servings: 2
Best Season: Suitable throughout the year


Mango Salad:





  1. In a bowl toss the chicken and cornflour until well coated.

  2. Heat the olive oil in a large skillet over medium heat. Add the curry paste and cook for 2 minutes.

  3. Add the chicken and toss to coat in the curry paste and cook until crispy. Remove from heat and add the soy sauce.

  4. Meanwhile, in a small skillet melt together the butter and crushed garlic. 

  5. Cook until the butter is browning and the garlic crisps. Remove and set aside.


  1. Prepare a bowl half filled with rice, salad with feta cheese crumbled on top.

  2. Combine all ingredients together for dressing & pour over the salad. Sliced avocado on the side or any other veggies of your choice.

  3. Spoon the chicken over the rice and pour the garlic butter over the chicken and salad. Top with sesame seeds.

  4. Enjoy!


  • If making for many persons, the salad can be put together in a large bowl mixing all the ingredients together with the mint and dressing except for the feta cheese and sesame seeds.