Curried Chicken and Bow Tie Pasta Salad
Saved in 5 recipe boxes and 2 cookbooks
Ingredients
| 3 | pounds | chicken | |
| Poaching ingredients | |||
| 6 | each | peppercorns | * |
| 1 | each | bay leaf | * |
| 1 | each | parsley leaves | stalk* |
| 1 | each | thyme sprigs | fresh* |
| 1 | each | onion | |
| 1 | each | carrot | |
| 1 | each | celery stalk | |
| 1/2 | x | green bell pepper | finely shredded* |
| 1/2 | x | sweet red bell pepper | finely shredded* |
| 1/2 | x | sweet yellow bell peppers | finely shredded* |
| 8 | ounces | pasta, bow-tie | cooked |
| 1 | each | salt | * |
| 1 | each | black pepper | * |
| Curry flavouring | |||
| 1/2 | small | onion | finely diced |
| 2 | teaspoons | vegetable oil | |
| 1 | tablespoon | curry powder | |
| 1/2 | cup | white wine | * |
| 2 | tablespoons | water | |
| Curry mayonnaise | |||
| 1 1/2 | cups | mayonnaise | |
| 2 | tablespoons | water | warm |
| 3 | tablespoons | curry powder | flavouring |
| 1 | x | black pepper | * |
| 1 | x | salt | * |
Directions
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.
First published: 1996-01-27 last updated: 2012-05-06
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