1. Rinse the rice in cold water and put it in a small saucepan. Cover with water and bring to
a boil, reduce the heat, cover and simmer for 10 minutes, then turn the rice into a bowl.                    
2. Mix the yoghurt, mango chutney and curry paste together                    
3. Add the chicken, spring onion, celery, apricots and yoghurt mixture to the cooked rice stir the mixture well.                    
4. Serve warm on a bed of baby spinach.  

5. Brown rice adds more fibre and B vitamins, but if you prefer you can use white riceDifferent types of rice will have different cooking times, so follow the instructions on the packet.                 
            

Ingredients

• 25g Brown basmati rice
• 15ml Plain low-fat yogurt
• 5ml Mild curry paste
• 5ml Mango chutney
• 75g Cooked skinless chicken breast diced
• 2 Pieces Spring onions
• Half Piece Celery, finely chopped
• 25g Ready-to-eat dried apricots roughly chopped
• 25g Fresh baby spinach leaves

COOK'S TIP

Brown rice adds more fiber and B vitamins, but if you prefer you can use white rice
Different types of rice will have different cooking times, so follow the instruction
on the packet.