Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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