Colorful Rice Salad

For the rice salad, dice the chicken fillet, season with salt and pepper and fry in hot olive oil until light brown.

Set aside and let cool. Steam rice according to instructions and let cool as well.

Dice bell bell pepper and tomatoes and mix with chicken. Cut green onion into fine rings and add to the chicken with the rice as well.

Mix and season with salt and pepper. Mix cream with ketchup, curry paste, herbs and cranberries, season with salt and pour over the rice salad.

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