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  • Curried Chicken And Bow Tie Pasta Salad

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    Curried Chicken And Bow Tie Pasta Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 lb Chicken
    • 6 x peppercorns
    • 1 x bay leaf
    • 1 x parsley stalk
    • 1 x sprig of fresh thyme
    • 1 x onion
    • 1 x carrot
    • 1 x celery stalk
    • 1/2 x Green pepper, finely shred
    • 1/2 x Red pepper, finely shred
    • 1/2 x Yellow pepper, finely shred
    • 8 ounce Bow tie pasta, cooked
    • 1 x Salt
    • 1 x Pepper
    • 1/2 x small onion finely diced
    • 2 tsp vegetable oil
    • 1 tsp curry pwdr
    • 1/2 c. white wine
    • 2 tsp water
    • 1 1/2 c. Mayonnaise
    • 2 tsp Hot water
    • 3 tsp Curry flavoring (above)
    • 1 x Pepper
    • 1 x Salt

    Directions

    1. Poach chicken by placing in a large pot with sufficient cool water to barely cover. Add in 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 min.
    2. Cold in poaching liquid, then drain, skin and shred.
    3. To make curry flavouring, soften diced onion in warm oil, then add in curry pwdr and cook over medium-high heat for a further 3 min. Add in wine and water.
    4. Boil rapidly till reduced to about 3 Tbsp..
    5. Strain and let cold. Prepare curry mayonnaise by combining all ingredients till smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
    6. Mix gently till well- coated. If mayonnaise mix is too thick, add in hot water gradually till a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
    7. Assemble just before serving, as the mayonnaise quickly loses its fresh look.

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