Curried chicken salad

Curried Rice:
2 cups basmati rice
1-2 Tbsp curry powder
2 Tbsp 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 Tbsp raisins
2 Tbsp unsweetened shredded coconut
2 Tbsp sliced toasted almonds
1/2 cup red seedless grapes

1. Rinse rice, cover with water and allow to soak at least 20 minutes. Drain.
2. 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.
3. Prepare dressing by blending all ingredients if you want a smooth consistency, use a food processor. Stir in the chicken and apple.
4. 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.