Chicken curry salad


Ingredients 18
Servings 6
Time 20 minutes

Ingredients

  • 40
    ml
    oil
  • 2
    sticks cinnamon
  • 5
    ml
    ground cumin
  • 10
    ml
    curry powder
  • 1
    onion, chopped
  • 4
    cloves garlic, crushed
  • 10
    ml
    grated ginger
  • 6
    chicken breast fillets, thinly sliced
  • 500
    g
    tricolour fusilli pasta
  • 2
    sticks celery, slices
  • 1
    green pepper, cubed
  • 150
    ml
    cooked, drained peas
  • 2
    tomatoes, cubed
  • DRESSING
  • 100
    ml
    mayonnaise
  • 40
    ml
    prepared honey mustard
  • 15
    ml
    curry powder
  • fresh coriander, to garnish
 

Method

20 minutes
 
1. Heat oil and add spice. Fry for 30 seconds. Add onion, garlic and ginger and sauté for one minute. Add chicken and fry for three minutes, until cooked through, then cool. 2. Cook pasta according to packet instructions. Drain and cool under running water. 3. Stir in chicken curry along with remaining vegetables. 4. DRESSING: Mix ingredients together, pour over salad and toss to coat well. Season to taste and serve garnished with fresh coriander.
 

Read more on: poultry
 

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