Curried Chicken And Bow Tie Pasta Salad Recipe

Step 1

Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred.

Step 2

To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool.

Step 3

Prepare curry mayonnaise by combining all ingredients until smooth.

Step 4

Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look.

Things You'll Need

  • 3lb Chicken
----poaching ingredients----
  • 6ea *peppercorns
  • 1ea *bay leaf
  • 1ea *parsley stalk
  • 1ea *sprig of fresh thyme
  • 1ea *onion
  • 1ea *carrot
  • 1ea *celery stalk
  • 1/2 Green pepper, finely shred
  • 1/2 Red pepper, finely shred
  • 1/2 Yellow pepper, finely shred
  • 8oz Bow tie pasta, cooked
  • 1ea Salt
  • 1ea Pepper
------curry flavouring------
  • 1/2 *small onion finely diced
  • 2ts *vegetable oil
  • 1tb *curry powder
  • 1/2c *white wine
  • 2tb *water
------curry mayonnaise------
  • 1 1/2c Mayonnaise
  • 2tb Warm water
  • 3tb Curry flavoring (above)
  • 1ea Pepper
  • 1ea Salt

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