Chicken curry pasta salad

    4 hours

    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.

    15 people made this

    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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    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 US | 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 US | 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 US | Canada)