Curried Chicken And Bow Tie Pasta Salad

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 lbs chicken
• 6 peppercorns
• 1 bay leaf
• 1 stalk parsley
• 1 sprig fresh thyme
• 1 onion
• 1 carrot
• 1 stalk celery
• 1/2 green pepper, finely shred
• 1/2 red pepper, finely shred
• 1/2 yellow pepper, finely shred
• 8 ounces bow tie pasta, cooked
• salt
• pepper
• 1/2 small onion, finely diced
• 2 teaspoons vegetable oil
• 1 tablespoon curry powder
• 1/2 cup wine
• 2 tablespoons water
• 1 1/2 cups mayonnaise
• 2 tablespoons water
• pepper
• salt

Recipe

• 1 poach chicken by placing in a large pot with enough cold water to barely cover.
• 2 add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
• 3 bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
• 4 cool in poaching liquid, then drain, skin and shred.
• 5 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.
• 6 add wine and water.
• 7 boil rapidly until reduced to about 3 tablespoons.
• 8 strain and let cool.
• 9 prepare curry mayonnaise by combining all ingredients until smooth.
• 10 place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
• 11 mix gently until well- coated.
• 12 if mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
• 13 place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
• 14 assemble just before serving, as the mayonnaise quickly loses its fresh look.