Spicy Chicken and Coconut Rice Salad | Spekko Rice
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Spicy Chicken and Coconut Rice Salad

Spicy Chicken and Coconut Rice Salad

This salad will become a standby family meal. It is fragrant, delicious - in fact delicious for any meal occasion

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1 kg chicken breast fillets, sliced
    60 ml (4 tbsp) plain full fat yoghurt
    15 ml (1 tbsp) ginger/ garlic paste
    5 ml (1 tsp) cumin
    60 ml (4 tbsp) sunflower oil
    2 onions, thinly sliced
    250 ml (1 cup) coconut cream
    6 cups cooked Spekko Saman White Rice
    1 red pepper, chopped
    125 ml (1/2 cup) seedless raisins
    chopped fresh coriander


    1. Cover the chicken breasts with yoghurt, garlic, cumin and salt. Set aside to marinate for 1 hour.
    2. Heat the sunflower oil in a large pan and fry the sliced onion until crisp and brown. Remove from the oil and set aside.
    3. Fry the chicken slices and the marinade for 8 minutes. Add the coconut milk and simmer until thickened.
    4. Mix the rice, red pepper, seedless raisins and onion.
    5. Add the chicken and mix through. Garnish with chopped coriander.

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