Curried Chicken Pasta Salad Recipes

CURRY CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

DUFF'S CURRIED PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.
• Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CHICKEN PASTA SALAD

Steps:

• In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.

EASY CURRY CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), mayonnaise, sour cream and curry powder.
• Drain pasta; rinse well with cold water. Shake to drain well.
• Add drained pasta, chicken, spinach, tomatoes and carrots to curry mixture; toss to coat. Sprinkle with cashews. Serve immediately, or cover and refrigerate until ready to serve.

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Steps:

• In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
• Make the dressing:
• In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
• Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

COMPANY CHICKEN PASTA SALAD WITH GRAPES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
• In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
• Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

CURRIED PASTA SALAD

Steps:

• Boil the pasta in salted water for 8 mins. Drain, then cool under the cold tap.
• Meanwhile, mix the mayo, curry paste, yogurt, lemon juice, chutney and sultanas with plenty of seasoning. Add the pasta, coriander, cucumber and celery, and toss everything together to coat in the curried mayonnaise. Pack into a container or bowl.

CURRIED CHICKEN PASTA SALAD

Steps:

• Heat a pot of water.
• Season chicken and add to water to boil for 20-25 minutes (until done).
• Remove chicken from water and set on a plate to cool.
• Add and cook pasta in chicken broth.
• Drain pasta when fully cooked.
• Separate chicken from the bone & Dice/shred chicken.
• In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.
• Whisk together until well combined.
• Add chicken, drained pasta, sliced celery, raisins, shallots and almonds.
• Fold together with a rubber spatula.
• Make sure it's all combined, then add more of whatever it needs.
• Make sure the sweet/savory balance is right for you! (I like mine a little sweet.).
• Chill for several hours. Serve with juicy grapes on the side.

CHICKEN CURRY PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water.
• While pasta is cooking, mix cream cheese, mayonnaise, dijon mustard, lemon juice and curry powder in a medium bowl. Set aside.
• Mix all remaining ingredients in a large bowl. Add dressing and stir well.
• Place in refrigerator for at least 10 minutes. Serve cold.

CATFISH CURRY

Steps:

• Rinse fillets under cold water and cut into 2-inch pieces.
• Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
• Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
• Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
• Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
• Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

CURRY CHICKEN PASTA SALAD

Steps:

• Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
• Heat large nonstick skillet over med heat, add chicken.
• Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
• Remove the pan from the heat, let cool while the pasta boils.
• Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
• While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
• In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
• Add the curried chicken w/all the sauce out of the pan; whisk to blend.
• Add pasta and peas, toss to coat and add salt if desired.
• Serve right away or chilled for later. 8-12 servings.