Basmati Rice Salad with Turkey

Ingredients:

• 1 tbsp. basmati rice
• 1/4 cup + 2 tsp vegetable oil
• 2.5 tsp. madras curry
• 3 tablespoons freshly squeezed lime juice
• 1 tbsp mango chutney + extra for serving
• 450 g turkey breast slices (about 4 large or 8 small)
• 3 cucumbers, thinly sliced
• 1 shallot, thinly sliced
• 4 cups small kale (about 50 g)
• 0.5 tbsp. pomegranate seeds
• 0.5 cup torn fresh mint

Preparation:

1. In a medium saucepan, heat 2 teaspoons of vegetable oil over medium-high heat. Add the rice and 1 teaspoon of curry powder, then add 1.5 cups of water and 0.5 teaspoon of salt. Bring to a boil, cover, and reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
2. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally.
3. Meanwhile, in a small bowl, combine the lime juice, mango chutney, 3 tablespoons vegetable oil, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Season the turkey on both sides with salt, black pepper, and the remaining curry powder. Toss with 1 tablespoon of the dressing. Let marinate for 10 minutes.
4. In a large nonstick skillet, heat 1/2 tablespoon of vegetable oil over medium-high heat. Add half the turkey and fry until golden brown, 1.5-2 minutes per side. Add the remaining 1/2 tablespoon of vegetable oil to the skillet and fry the remaining turkey. Cut the turkey into small pieces.
5. Combine the rice with the remaining chutney, cucumbers, shallots, cabbage, pomegranate seeds, and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with mango chutney.