CURRIED PASTA SALAD WITH CHICKEN

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Curried Pasta Salad With Chicken image

This is a lovely, flavourful but light dish that can be easily adapted for a diet with low fat ingredients. You can't get crushed pineapple where I live so I use pineapple chunks and chop them very finely. Cooking time includes half an hour of chill time.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 11

2 1/2 cups dry fusilli
cooking spray (could use butter)
1 onion, peeled and finely chopped
3 tablespoons korma paste
1/2 cup dried apricot, finely chopped
1 tablespoon tomato paste
1 tablespoon water
3/4 cup light mayonnaise (I use extra light)
3 tablespoons mango chutney
1/2 cup crushed pineapple (reserve the juice)
1/2 lb cooked chicken breast, chopped (200 grams)

Steps:

  • Cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). When cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. Drain and put in a large serving bowl.
  • Spray a non-stick skillet with cooking spray or melt a little butter if you prefer. Add the onion and cook for 5 minutes until softened.
  • Add the korma paste and cook, stirring, for 2 more minutes.
  • Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.
  • Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).
  • Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.
  • Cover and chill for 30 minutes to allow the flavours to blend.
  • Serve cold and enjoy!

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