Best Curried Chicken And Pasta Salad Recipes

CURRIED CHICKEN AND BOW TIE PASTA SALAD

Steps:

• 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.
• 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.
• Prepare curry mayonnaise by combining all ingredients until smooth.
• 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.

CURRIED CHICKEN AND PASTA SALAD

Steps:

• Cook pasta in large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside. In small, dry skillet, toast almonds over low heat about 2 minutes. Transfer to plate. Add curry powder to skillet. Toast over low heat until fragrant, or about 30 seconds. In small bowl, stir curry, mayo, yogurt, chutney, turmeric, cinnamon,and red pepper. Combine chicken, raisins, scallions, celery and pasta. Add dressing and toss to coat. Taste and adjust seasonings. Garnish w/ almonds.