Chicken Curry Pasta Salad

    Chicken Curry Pasta Salad


    14 people made this

    About this recipe: A creamy pasta salad with chicken breasts, mushrooms, olives, apple and yellow pepper in a dressing reminiscent of your favourite Coronation chicken. Perfect for picnics and summertime get-togethers.

    Serves: 4 

    • 1 chicken stock cube
    • 250g skinless, boneless chicken breasts
    • 250g fresh mushrooms, sliced
    • 225g macaroni
    • 120ml soured cream
    • 120ml mayonnaise
    • 1 clove garlic, chopped
    • 1 teaspoon curry powder
    • 100g black olives, chopped
    • 1 apple - peeled, cored and sliced
    • 1 yellow pepper, thinly sliced
    • 2 sticks celery, chopped
    • salt and pepper to taste

    Prep:30min  ›  Cook:30min  ›  Extra time:3hr chilling  ›  Ready in:4hr 

    1. Bring a large pot of lightly salted water to the boil; add stock cube and stir until dissolved. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave stock in pot; cool chicken and cut into 2cm chunks; reserve.
    2. Add mushrooms to stock 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 the 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 soured cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
    5. In a large bowl, combine cooled pasta, chicken, mushrooms, soured cream dressing, olives, apple, yellow pepper and celery; mix well. Refrigerate for at least 3 hours and serve.

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