For the chicken:
1 whole cooked chicken (or, like I use, 6 chicken legs)
2 tbsps olive oil
2 level tbsps curry powder
300ml chicken stock
2 rounded tsps tomato puree (concentrado de tomate)
Juice of 1 lemon
4 rounded tbsps Branston Pickle
500-600ml mayonnaise (bought or home made)
6 tbsps single cream or greek yoghurt
For the sauce, heat the oil in a frying pan. Peel and chop the onions. Add to the pan and fry for 5 minutes. Stir in the curry powder and cook for 2 mins. Stir in the stock, tomato puree, lemon juice and chutney. Take off the heat and strain through a fine colander. Allow to cool and stir in the mayonnaise and cream.
Break up the chicken into bite-sized pieces and add to the sauce. Refrigerate whilst making the rice salad.
Rice & Pineapple Salad
Long grain rice
Oil and vinegar dressing
Tinned pineapple chunks
Depending on how many servings you need, cook the corresponding amount of rice, 10-15 mins, or until tender. Drain well and add 3-4 tbsps of oil and vinegar dressing to the hot rice, to glaze, then place on a large round or oval serving dish and set aside to cool. Depending on what you would like as the dominant flavour, add the chopped pineapple (I use a whole large tin), finely chopped green pepper (I use 1), chopped salad onions (either a medium Spanish salad onion -cebolleta- or a few spring onions) and a couple of tbsps of seedless raisins. Mix well and add more dressing as necessary. Toss well and refrigerate.
To serve, set the rice salad around the side of the serving dish and place the chicken in its sauce in the middle, y voilà!!
Note: above I didn’t arrange the finished dish as I normally do, and it didn’t look as nice. Neither did I have any green peppers or seedless raisins (but it still tasted just as good!)
Here you go – – a photo of how I normally present the dish: