Chicken rice salad

Boil rice in salted water and cool (rice should be crumbly). Cut the chicken, separate the meat from the bones and cut into 2 cm cubes. Finely chop the onions. Mix the ground curry, vinegar and onion. Stir rice, chicken, mixture with curry, let stand for 30 minutes. Cut celery into straws, flash in salted boiling water, throw cold water and cast in a colander. Peel the bell peppers and cut into straws. Put the pepper out a little in olive oil, then eat the oil and cool the pepper. Cut the cucumber into straws. For the sauce, mix mayonnaise, yogurt and sour cream, salt and pepper. Add the rest of the ingredients to the rice-chicken mixture, season with the sauce and mix.