For the chicken salad, fry the chicken cutlets in a pan in a little butter, then remove and let cool.
In the meantime, cook the rice and let the curry, ginger and cayenne pepper warm up in a warm pan for about 5 minutes under low heat, as this allows the spices to develop their full aroma.
Finally, carefully mix the mayonnaise, cream and mustard with the remaining ingredients and serve the finished chicken salad.
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