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Curry Chicken Lime Rice Bowl
December 1, 2011
1 Min Read
YIELD: 12 SERVINGS
2½ cups prepared mango chutney
½ cup fresh lime juice
⅓ cup vegetable oil
2 Tbsps. hot curry powder
1 tsp. salt
2½ lbs. grilled chicken breast strips, warm
1½ qt. cooked basmati or long grain rice, warm
2 cups diced red and green bell pepper
In a large bowl, whisk together chutney, juice, oil, curry and salt; mix well.
Gently fold in chicken, rice and peppers. Adjust seasonings. Serve immediately while warm or cover and refrigerate for use at a later date.
Photo and Recipe: USA Rice Federation
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