Recipe - Curried Chicken And Bow Tie Pasta Salad

3 pound Chicken
poaching ingredients
6 *peppercorns
1 *bay leaf
1 *parsley stalk
1 *sprig of fresh thyme
1 *onion
1 *carrot
1 *celery stalk
One half x Green pepper, finely shred
One half x Red pepper, finely shred
One half x Yellow pepper, finely shred
8 ounce Bow tie pasta, cooked
1 Salt
1 Pepper
curry flavouring
One half x *small onion finely minced
2 teaspoon *vegetable oil
1 tablespoon *curry powder
One half cup *white wine
2 tablespoon *water
curry mayonnaise
1 One half cup Mayonnaise
2 tablespoon Warm water
3 tablespoon Curry flavoring (above)
1 Pepper
1 Salt

Poach chicken by placing in a large pot with enough cold water to barely
cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion,
carrot and celery cut into quarters. Bring to a bare boil with lid on;
reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then
drain, skin and shred. To make curry flavouring, soften minced onion in hot
oil, then add curry powder and cook over mediumhigh heat for a further 3
minutes. Add wine and water. Boil rapidly until reduced to about 3
tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all
ingredients until smooth. Place peppers in a large bowl (reserving a little
for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix
gently until well coated. If mayonnaise mixture is too thick, add warm
water gradually until a smooth consistency is attained. Place a portion of
salad on bed of spinach and sprinkle reserved peppers on top. Assemble just
before serving, as the mayonnaise quickly loses its fresh look.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini