My Chicken Pasta Salad

This chicken pasta salad is lovely served on a nice warm day. It's great as a side but makes a perfect meal on its own with some bread and wine.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1  lb chicken, boneless, skinless, diced
• 1  teaspoon turmeric, ground
• 1⁄4 teaspoon cinnamon, ground
• 1⁄4 teaspoon cardamom, ground
• 1⁄8 teaspoon cayenne pepper, ground (optional)
• 1⁄4 teaspoon cumin, ground
• 2  tablespoons  peanut oil
• 1  onion, sweet, finely chopped
• 2  garlic cloves, finely chopped
• 1⁄2 pepper, sweet, red, chopped
• 1 1⁄2 cups chicken broth or 1 1⁄2 cups  stock
• 1⁄4 teaspoon salt, sea
• 2  tablespoons raisins, golden
• 1  tablespoon raisins, green or 1  tablespoon sultana
• 1 1⁄2 mangoes, ripe, peeled, diced
• 3  cups  fusilli, cooked, warm
• 2  tablespoons cilantro, fresh, chopped, garnish
• 2  tablespoons  almonds, thinly sliced, garnish
• 1  teaspoon candied ginger, finely chopped (optional)

Directions

1. On a plate add the tumeric, cinnamon, cardamom, cayenne and cumin.
2. Make sure to coat the diced chicken well with the spices.
3. Cover the chicken and place in fridge for 30 - 60 minutes.
4. Heat the oil and add the onions, garlic and sweet pepper.
5. Cook over low heat for 5 minutes, stir occasionally.
6. Add the chicken and cook for 5 - 10 minutes, again stirring occasionally, until a nice golden brown color.
7. Add the chicken stock and salt, bring to a boil.
8. Once boiling add the raisins, and mango, lower heat to a simmer, partially cover and simmer for 25 minutes.
9. Add the chicken mixture to your pasta, toss and serve garnished with the cilantro, almonds and candied ginger.
10. Hope you enjoy.