Curriedchickenandbowtiepastasalad Recipes

CURRIED CHICKEN PASTA SALAD

Steps:

• Heat a pot of water.
• Season chicken and add to water to boil for 20-25 minutes (until done).
• Remove chicken from water and set on a plate to cool.
• Add and cook pasta in chicken broth.
• Drain pasta when fully cooked.
• Separate chicken from the bone & Dice/shred chicken.
• In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.
• Whisk together until well combined.
• Add chicken, drained pasta, sliced celery, raisins, shallots and almonds.
• Fold together with a rubber spatula.
• Make sure it's all combined, then add more of whatever it needs.
• Make sure the sweet/savory balance is right for you! (I like mine a little sweet.).
• Chill for several hours. Serve with juicy grapes on the side.

CURRY CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

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.