Malaysian Chicken Rice Salad with Pineapple, Ginger and Curry
4 servings
45 minutes
Malaysian-style chicken rice salad with pineapples, ginger, and curry is a dish filled with exotic aromas and vibrant flavors that reflect Malaysia's culinary heritage. The sweetness of pineapple harmonizes with the spicy kick of curry and the tenderness of chicken fillet, creating a balance between sweet, spicy, and savory. Ginger adds freshness while green peas provide a light textural note. The mayonnaise-based dressing with pineapple juice makes the salad even richer and velvety. This salad is perfect for both a light lunch and a festive table, impressing with its unique taste and exquisite combination of ingredients. Chilling before serving makes it especially refreshing, and its complex aroma unfolds gradually, offering delight with every bite.
1
Cook the rice, rinse it, and drizzle with 1 tablespoon of vegetable oil.
- Wild rice: 150 g
- Rice: 100 g
- Vegetable oil: 3 tablespoons
2
Cut the chicken fillet into small pieces, fry in 1 tbsp of vegetable oil, and let it cool.
- Chicken: 300 g
- Vegetable oil: 3 tablespoons
3
Finely chop the onion and sauté it in the remaining oil. Add green peas, lightly simmer, and cool.
- Onion: 1 head
- Green peas: 150 g
4
Cut the pineapple into cubes and mix with rice, vegetables, and meat. Add salt and pepper.
- Canned pineapple: 1 jar
5
Chop the parsley. Whisk mayonnaise and 1 tbsp of pineapple juice with ginger and curry. Mix with parsley and dress the salad.
- Parsley: 1 bunch
- Mayonnaise: 150 g
- Ground ginger: pinch
- Curry: 1 teaspoon
6
Put in the refrigerator for 30 minutes.