Curry chicken bow tie pasta salad is a dish that reflects the fusion between traditional Mediterranean cuisine and the exotic flavors characteristic of Southeast Asian gastronomy. Although its base, pasta salad, is very common in several Latin American countries, each region gives it a particular touch according to local ingredients. This type of salad is usually simply called "pasta salad" in countries like Mexico and Colombia, while in Argentina and Chile it may also be called "cold noodle salad". The inclusion of curry chicken is a more modern and globalized addition that enhances the flavor and adds a special aromatic nuance. Its popularity has grown due to the versatility of the dish, which combines freshness, texture, and an intense flavor, perfect for warm seasons or as a main dish at family gatherings.
Curly pasta and curry chicken salad
How to Make Curry Chicken Bow Tie Pasta Salad
To begin, it is important to poach the chicken by placing it in a large pot with enough cold water to just barely cover the piece.
Add peppercorns, a bay leaf, parsley, thyme, and one unit each of: onion, carrot, and celery cut into quarters to infuse flavor.
Bring the preparation to a gentle boil with the lid on to prevent the steam from escaping.
Reduce the heat to low and simmer for approximately 50 minutes until the chicken is very tender.
Let the chicken cool in the poaching liquid to preserve its juiciness, then drain it, remove the skin, and shred it into small pieces.
To prepare the characteristic curry flavor, soften the chopped onion in hot vegetable oil, add curry powder and cook over medium-high heat for 3 minutes to release the aromas.
Add white wine and a little water, and boil rapidly until the liquid is reduced to approximately 3 tablespoons.
Strain this mixture and let it cool completely.
Prepare the curry mayonnaise by combining all the ingredients until you get a homogeneous and creamy mixture.
Place the peppers (green, red, and yellow) in a large bowl along with the shredded chicken, the previously cooked bow tie pasta, salt, pepper, and the prepared curry mayonnaise.
Gently mix all the ingredients until they are well coated with the mayonnaise dressing.
If the mayonnaise mixture is too thick, add warm water gradually until you reach a smooth and manageable consistency.
Serve the salad on a bed of fresh spinach and sprinkle the reserved peppers on top to add color and texture.
Finally, assemble the salad just before serving, as the mayonnaise tends to lose its fresh appearance quickly.
Ingredients (19)
- Chicken
- Black peppercorns
- Bay leaf
- Parsley
- Fresh thyme
- Onion
- Carrot
- Celery
- Green bell pepper
- Red bell pepper
- Yellow bell pepper
- Bowtie pasta
- Salt
- Pepper
- Vegetable oil
- Curry powder
- White wine
- Water
- Mayonnaise
Instructions (34 steps)
- 1 Poach the chicken by placing it in a large pot with enough cold water to barely cover it
- 2 Add peppercorns
- 3 a bay leaf
- 4 parsley
- 5 thyme
- 6 and one of each: onion
- 7 carrot
- 8 and celery
- 9 cut into quarters
- 10 Bring to a gentle boil with the lid on
- 11 Reduce the heat to low and simmer for 50 minutes
- 12 Cool in the poaching liquid
- 13 then drain
- 14 remove the skin
- 15 and shred
- 16 To make the curry flavor
- 17 soften the chopped onion in hot oil
- 18 then add curry powder and cook over medium-high heat for 3 more minutes
- 19 Add wine and water
- 20 Boil rapidly until reduced to about 3 tablespoons
- 21 Strain and let cool
- 22 Prepare the curry mayonnaise by combining all ingredients until a homogeneous mixture is achieved
- 23 Place the bell peppers in a large bowl
- 24 along with the chicken
- 25 pasta
- 26 salt
- 27 pepper
- 28 and curry mayonnaise
- 29 Mix gently until well coated
- 30 If the mayonnaise mixture is too thick
- 31 gradually add warm water until a smooth consistency is achieved
- 32 Place a portion of salad on a bed of spinach and sprinkle the reserved bell peppers on top
- 33 Assemble just before serving
- 34 as the mayonnaise quickly loses its fresh appearance