Curried Chicken Pasta Salad

Curried Chicken Pasta Salad


11 people made this

Great flavours mingled with a tangy, creamy dressing make this a great hit at parties. I always get asked for this recipe.


Serves: 4 

  • 1 cube chicken stock
  • 280g skinless, boneless chicken breasts
  • 250g fresh mushrooms, sliced
  • 250g macaroni
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 clove garlic, chopped
  • 1 teaspoon curry powder
  • 120g jar black olives, drained and chopped
  • 1 apple - peeled, cored and sliced
  • 1 yellow capsicum, thinly sliced
  • 2 stalks celery, chopped
  • salt and pepper to taste

Preparation:20min  ›  Cook:30min  ›  Extra time:3hours cooling  ›  Ready in:3hours50min 

  1. Bring a large pot of lightly salted water to a boil; add stock cube and stir until melted. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave liquid in pot; cool chicken and cut into 1cm chunks; reserve.
  2. Add mushrooms to liquid and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.
  3. With remaining stock in pot, add some more water if needed. Bring water to a boil and add pasta to cook for 8 to 10 minutes or until al dente; drain and discard stock. Cool pasta with running water; reserve.
  4. In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
  5. In a large bowl, combine cooled pasta, chicken, mushrooms, sour cream dressing, olives, apple, yellow capsicum and celery; mix well. Refrigerate for at least 3 hours and serve.

Garlic Powder

Fresh garlic can be used instead of garlic powder.

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