|150 g||Turkey breast|
|Pepper & Salt|
|250 g||Salad dressing yoghurt|
For the curry rice salad best use long grain rice. Cook the rice and place in a sieve. Rinse with cold water until the rice is cold. Drain rice well. Cut the turkey breast into small cubes. In a coated frying pan let out butter. Brown the turkey breast cubes briefly from all sides. Season with salt and pepper. Remove the turkey breast cubes from the heat and allow to cool. Pour into a bowl of salad dressing - yoghurt. Season with curry, pepper and salt. Mix the rice with the sauce. Cut the pepper into quarters, remove the white skins and seeds, wash, dry and cut into small cubes. Add the pepper cubes to the salad sauce. Place the corn in the sieve and rinse with water until the water remains clear. Drain the corn well and add to the curry rice salad. Mix everything well. Finally, carefully fold the drained mandarins into the curry rice salad.