Curried Chicken and Bow Tie Pasta Salad

Recipe by Nat Da Brat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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