*  Exported from  MasterCook  *
 
                  CURRIED CHICKEN AND BOW TIE PASTA SALAD
 
 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.
  
 
 
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