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Curried Chicken and Bow Tie Pasta Salad

Monday, June 13, 2011

Curried Chicken and Bow Tie Pasta Salad Ingredients

6 each peppercorns
1 each bay leaf
1 each parsley stalk
1 each sprig of fresh thyme
1 each onion
1 each carrot
1 each celery stalk
Green pepper -- finely shred
Red pepper -- finely shred
Yellow pepper -- finely shred
8 ounces Bow tie pasta -- cooked
1 each Salt
1 each Pepper

curry flavoring

*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 Warm water
3 tablespoons Curry flavoring (above)
1 each Pepper
1 each Salt

Curried Chicken and Bow Tie Pasta Salad - 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
flavoring, 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

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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