Cook the rice for about 20 minutes in boiling salted water. Drain and leave to cool.
Boil the chicken breast in the vegetable stock for about 20 minutes, dice and add to the rice Add the curry powder and sour cream and mix well.
Peel the pineapple and mango and chop into small pieces. Finely chop the celery and red pepper. Stir them all into the salad.
Season the salad with the chilli flakes, salt and pepper. Finally stir in the chopped chervil.