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From: recipelink.com

Title: Comella's Curried Chicken Salad
From: Relaena
Newsgroups: rec.food.cooking
Date: 1997/10/07

Makes 6 to 8 servings

Curried Rice:
2 cups basmati rice
1-2 TBL curry powder
2 TBL butter or ghee
2 large cloves garlic, minced
1/2 tsp fresh ginger, minced
1/2 cup chopped white or yellow onion
3 cups chicken stock or broth
1/2 tsp salt

Dressing:
1 cup mayonnaise
1/2 cup mango chutney (or other chutney)
1/2 tsp curry powder
pinch cayenne pepper

2 cups diced cooked chicken breast
1 tart green apple, diced (newton or granny smith)

Garnish:
2 TBL raisins
2 TBL unsweetened shredded coconut
2 TBL sliced toasted almonds
1/2 cup red seedless grapes

Rinse rice, cover with water and allow to soak at least 20 minutes.
Drain.

In a heavy saucepan with a tight fitting lid, brown curry powder in butter for just a minute, just until fragrant. Add garlic, ginger and onion and saute until tender and translucent, about 4-5 minutes. Add drained rice, stock and salt. Bring to a boil, cover, reduce heat to low, and simmer 30-40 minutes or until done. Rice should be tender but firm, and all liquid absorbed. Don't overcook or it will get gummy.

Prepare dressing by blending all ingredients... if you want a smooth consistency, use a food processor. Stir in the chicken and apple.

Transfer cooked rice to a large bowl. Allow to cool. Add dressing/chicken mixture, stir gently just enough to combine thoroughly. Serve hot or cold, garnished as listed above.