Spicy summer salad that can be served either as a main meal or side dish
Make either with chicken or prawns, or omit for vegetarians 

2 cups long grain white rice
2 cubes vegetable or chicken bouillon
4 cups water
2 tsp curry powder
1/2 tsp turmeric
1 cup diced red capsicum (bell pepper)
1 cup sultanas (raisins)
1 cup frozen baby peas
1/2 cup toasted slivered almonds
1/4 cup sour cream or yougurt
1 cup chopped coriander (cilantro)
1/4 cup chopped candied ginger
1/4 cup FIERY COCONUT CHILLI SAUCE
 

Optional:
chopped cooked chicken
small prawns (shrimp)
Bring water with bouillon cubes to a boil. 
Stir in rice, curry powder and turmeric. 
Cover with lid and cook over low heat until done (about 20 mins). 
Put the contents into a bowl and refrigerate until chilled. (allow two or three hours)
Mix sour cream/yogurt with FIERY COCONUT CHILLI SAUCE
(add more or less sauce to suit your heat requirements, I would tend to double this amount). 
Stir into the rice along with all the remaining ingredients. 
Include chicken or shrimp to suit.
Serve chilled.

Nice on a bed of lettuce leaves with avocado or rockmelon (canteloupe) slices on the side. 

A spoonful of FIERY COCONUT CHILLI SAUCE on top is also nice.
Serves 4 as a main dish or about 8 as a side dish.