10-Minute Curry Rice Salad - The Cinnamon Jar

Add the mayonnaise, fruit chutney, 1 tablespoon lemon juice, oil, curry powder and sugar to a bowl.
2 tablespoons mayonnaise, 2 tablespoons fruit chutney, 1-2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon mild curry powder, 1 teaspoon sugar
Whisk until smooth and there are no small lumps of curry powder left. Taste the dressing and add more lemon juice if you want it sharper.
Add the cooked, cooled rice, diced peppers, onion and drained peaches to a large mixing bowl.
2 cups cooked rice, ½ red bell pepper, finely diced, ½ green bell pepper, finely diced, 1 small onion, finely diced, 110 grams (4oz) tinned peaches, roughly chopped
Spoon over the dressing and gently fold everything together until the rice is evenly coated. Try not to mash the rice or break up the peaches too much.
Taste and adjust with salt, black pepper or a little extra lemon juice if needed.
salt and black pepper to taste
Transfer to a serving bowl and finish with extra peach slices, black pepper or chopped fresh herbs, if you like. Serve chilled or at room temperature.

Tips:

Use cold cooked rice for the best texture. Warm rice can make the salad clumpy and soften the vegetables.
Drain the peaches well before adding them.
Store in the fridge for 2–3 days and stir before serving.