Turkey–Basmati Rice Salad
Ingredients
- 1/4 cup plus 2 teaspoons vegetable oil
- 1 cup basmati rice
- 2 1/2 teaspoons Madras curry powder
- Kosher salt
- 3 tablespoons fresh lime juice
- 1 tablespoon mango chutney, plus more for serving
- Freshly ground pepper
- 1 pound turkey cutlets (about 4 large or 8 small)
- 3 Persian cucumbers, thinly sliced
- 1 shallot, thinly sliced
- 4 cups baby kale (about 2 ounces)
- 1/2 cup pomegranate seeds
- 1/2 cup torn fresh mint
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