Ingredients:

• 4 cups cooked cubed chicken (or cut up shredded chicken)
• 1 tsp curry powder
• 1 cup Best Foods mayonnaise
• ¼ C chopped spring onions
• 2 cloves garlic (or more spring onions)
• ½ tsp honey
• ½ C chopped celery
• ½ C chopped tomatoes (or 1 tomato and ¼ of a cucumber)
• ½ C toasted coconut
• 2 mangoes, sliced (or 1 drained tin)
• Lettuce, finely chopped

Method:

First: Cook about 3 ½ cups of rice and leave to cool. Arrange lettuce on platter. Place cold rice on lettuce.

Mix curry into mayonnaise, add to spring onions, garlic, celery and honey. Stir in chicken.

Arrange mayonnaise-chicken mixture in centre of serving dish, top with tomatoes/cucumber, sprinkle with toasted coconut.

Arrange mango slices or pieces around the chicken. Optional: Garnish with fresh coriander and basil.

Toasting coconut:

Place a sheet of Al foil on a flattish oven container and spread the coconut onto it. Grill for approximately 1 and a half minutes. Watch carefully to see that the coconut does not brown beyond golden! You may wish to stir the coconut every 30 seconds or so to ensure an even browning.