Curried Chicken Pasta Salad

    3 hours 50 minutes

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

    11 people made this

    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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    Reviews in English (10)


    My whole family enjoyed this, including my picky 14-year-old. I used low fat sour cream and mayo, omitted the black olives, added sliced green grapes and substituted farfalle pasta for the elbow macaroni. Delicious! (And there were leftovers for lunch tomorrow!)  -  05 Aug 2003  (Review from Allrecipes USA and Canada)


    I loved this salad. I bought some curry powder at the store for this recipe and it brought back so many memories of my moms shrimp curry recipes. I really enjoyed it except I didn't use the olives or fruit. I also used light mayo and light sour cream. It was wonderful.  -  07 Apr 2003  (Review from Allrecipes USA and Canada)


    I had to make a few modifications since I didn't want to go to the store, but the dressing for this salad is amazing! I doubled the recipe, but only used about a 1/2 c. of sour cream and 1 1/2 c. of mayo with the garlic and curry. Instead of the apples, I put in about 6 diced piquante peppers for amazing color and flavor. Wasn't sure about the olives in this but they were great! Highly recommend this.  -  10 Oct 2009  (Review from Allrecipes USA and Canada)