Curried chicken and rice salad

Directions

1. 1
   Half-fill a medium saucepan with water and bring to the boil.
2. 2
   Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until tender.
3. 3
   Add the broccoli and cook for a further two minutes.
4. 4
   Drain in a colander and rinse under cold running water until cold.Meanwhile half-fill a small saucepan with water, add the stock cube and bring to the boil, stirring until the stock dissolves.
5. 5
   Add the chicken, the sliced onion and bay leaf and reduce the heat. Simmer for 15 minutes or until the chicken is cooked through.
6. 6
   Drain in a sieve, reserving the cooking liquor. Set the chicken aside to cool.Return the pan to the heat, spray with oil and add the chopped onion. Cook over a low heat for three minutes, stirring.
7. 7
   Add the remaining curry powder and stir for a further few seconds.
8. 8
   Pour 200ml/7fl oz of reserved cooking liquor into the pan and bring to a simmer. Cook the onion for 5-6 minutes, or until most of the liquid has evaporated, stirring occasionally.
9. 9
   Remove from the heat, spread across a plate and leave to cool for five minutes before transferring to the fridge until cold.Tear the chicken into pieces and place in a bowl. Tip the rice and broccoli on top, add the cooled spiced onions, almonds, apple and tomatoes. Scatter with the coriander and sprinkle with lemon juice. Season to taste and serve.