Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chicken
1 x ----poaching ingredients----
6 ea *peppercorns
1 ea *bay leaf
1 ea *parsley stalk
1 ea *sprig of fresh thyme
1 ea *onion
1 ea *carrot
1 ea *celery stalk
1/2 x Green pepper, finely shred
1/2 x Red pepper, finely shred
1/2 x Yellow pepper, finely shred
8 oz Bow tie pasta, cooked
1 ea Salt
1 ea Pepper
1 x ------curry flavouring------
1/2 x *small onion finely diced
2 t *vegetable oil
1 T *curry powder
1/2 c *white wine
2 T *water
1 x ------curry mayonnaise------
1 1/2 c Mayonnaise
2 T Warm water
3 T Curry flavoring (above)
1 ea Pepper
1 ea Salt
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.
