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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