Lifestyle

What’s for dinner?  Coronation chicken pasta salad

Try this… A deliciously creamy and fruity chicken salad with zing. It is lovely for lunch the next day if there are any leftovers (which we seriously doubt!)

Serves 4 

You’ll need: salt and milled pepper; 4 County Fair skinless chicken breasts; 1 Tbsp ground turmeric; 2 Tbsp medium curry powder; 2 Tbsp canola oil 

For the sauce – 1 cup buttermilk; ½ cup chutney; a handful of fresh coriander, chopped; 2 tsp medium curry powder; 500g pasta screws, cooked; 1 can peach halves, drained and diced 

How to:  

  1. Season chicken generously with turmeric and half the curry powder. 
  2. Heat oil in a large pan and fry chicken for 8-10 minutes or until cooked through and golden. Set aside and slice once cooled. 
  3. Combine buttermilk, chutney, coriander and curry powder. Season. 
  4. Place cooked pasta into a large bowl and add chicken. 
  5. Toss through dressing, coating evenly. 
  6. Fold in peaches and season well. 
  7. Spoon into serving bowls, sprinkle with fresh herbs, and add a squeeze of lemon. 

Cook’s note: Any short-cut pasta like macaroni would work too. 

* Recipe & image by www.astralchicken.com 

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