Curried Chicken and Bow Tie Pasta Salad
Recipe Description
From my Great Aunt Ludie's Collection. The notation on card said this was a family favorite. Dated 1932.Ingredients
- 3 pounds Chicken
- 6 peppercorns
- 1 bay leaf
- 1 parsley stalk
- 1 sprig of fresh thyme
- 1 Onion
- 1 carrot
- 1 celery stalk
- 1/2 green bell pepper|green pepper, finely shred
- 1/2 red pepper, finely shred
- 1/2 yellow pepper, finely shred
- 8 ounces bow tie Pasta, cooked
- 1-teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 small Onion finely diced
- 2 teaspoons vegetable oil
- 1-tablespoon curry powder
- 1/2 cup white wine
- 2 tablespoons water
- 1-1/2 cups Mayonnaise
- 2 tablespoons warm water
- 3 tablespoon curry flavoring
- 1 teaspoon freshly ground black pepper
- 1-teaspoon salt
- Poach Chicken by placing in a large pot with enough cold water to barely cover.
- Add peppercorns, bay leaf, parsley, thyme, 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 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. == [http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group]
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