Chicken Curry Salad

Method

1. Place equal volumes of jasmine rice and water in a saucepan. Bring to a boil, cover, and cook for 10 minutes. Remove from heat, let stand covered, then fluff with a fork. Add a little of the vegetable cooking water (reserved later) to keep moist.
2. In a large pan, heat a drizzle of olive oil. Add the chopped green part of the spring onion, the asparagus stalks (cut into small rounds), and the peas. Season with salt, add a splash of water, and cook until tender. Remove the cooked vegetables and set aside, reserving the cooking liquid.
3. Cut the asparagus tips in half lengthwise. Season with a pinch of salt and a drizzle of olive oil. Set aside raw.
4. In the same pan, add a little more oil and cook the shiitake mushrooms (small ones whole, larger ones halved) over high heat until golden and crisp. Season with salt and set aside.
5. Cut the chicken breast into thin strips. Bring water to a boil in the same pan, add the chicken strips, and cook for just 1–2 minutes until white and tender. Drain and set aside.
6. For the curry sauce: In the same pan, melt a knob of clarified butter. Add a small chopped onion and cook until translucent. Add 2–3 teaspoons of curry powder (mix of hot, medium, or sweet as preferred) and stir for 30 seconds. Add a splash of water to bloom the curry. Add chopped banana and cook for 1 minute. Add about ½ cup of kefir, stir, then blend with an immersion blender until smooth.
7. To assemble: In a large bowl, combine the cooked rice, the sautéed vegetables, the raw asparagus tips, the mushrooms, and the chicken strips. Drizzle with the warm curry sauce and toss gently.
8. Garnish with fresh spring onion slices and a few strawberry halves. Serve at room temperature or chilled.