Rainbow Chicken Salad
Ingredients
½ chicken breast
200ml MARIGOLD Evaporated Filled Milk
150ml water
1 tsp salt
½ tsp turmeric powder
1 tbsp toasted coriander seeds, crushed
1 tbsp cooking oil
1 tsp cornflour, mixed in 2 tbsp water
Ingredients for shredded vegetables:
50g red, yellow and green peppers, each
50g purple and white cabbage, each
50g carrots
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Combine MARIGOLD Evaporated Filled Milk, water, salt, turmeric and coriander seeds in a pot. Bring to a boil and add chicken. Lower heat and cook chicken for 20 minutes, turning it twice so that it is well coated with gravy. Remove cooked chicken. Thicken the chicken gravy with cornflour. Set aside.
Heat pan with cooking oil until hot and sear cooked chicken until brown on both sides. Slice chicken into thin slices.
To serve, put sliced chicken over the neatly plated vegetables and drizzle gravy over it.
Roast beef or canned tuna chunks can be used to replace chicken.
