Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken
1 x ----poaching ingredients----
6 ea *peppercorns
1 ea *bay leaf
1 ea *parsley stalk
1 ea *sprig of fresh thyme
1 ea *onion
1 ea *carrot
1 ea *celery stalk
1/2 x Green pepper, finely shred
1/2 x Red pepper, finely shred
1/2 x Yellow pepper, finely shred
8 oz Bow tie pasta, cooked
1 ea Salt
1 ea Pepper
1 x ------curry flavouring------
1/2 x *small onion finely diced
2 ts *vegetable oil
1 tb *curry powder
1/2 c *white wine
2 tb *water
1 x ------curry mayonnaise------
1 1/2 c Mayonnaise
2 tb Warm water
3 tb Curry flavoring (above)
1 ea Pepper
1 ea 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 diced onion in hot oil, then add curry powder and
cook over medium-high 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.

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