CURRIED CHICKEN WITH SHELLS
1 3/4 pounds boneless, skinless chicken breasts
3/4 pound large-shell pasta, uncooked
1/2 cup raisins
1/4 cup slivered almonds, toasted
2 tablespoons minced celery
2 tablespoons chopped green onion
1/2 cup chutney, chopped
3/4 tablespoon curry powder
1/4 teaspoon ground turmeric
1 cup mayonnaise
Set chicken in steamer rack over simmering water, and steam until chicken is done and no longer pink in center, 20 to 25 minutes. Let cool slightly, then cut into cubes.
Meanwhile, cook pasta in boiling salted water until al dente, 8 or 9 minutes. Rinse with cool water and drain.
Combine chicken, pasta, raisins, almonds, celery and onion in large mixing bowl.
In separate bowl, mix together chutney, curry powder, turmeric and mayonnaise. Mix chutney mixture gently with pasta mixture to lightly bind chicken and pasta.
From: Somerset Caterers for the Mustard Seed Cafe in Los Feliz
Source: Rose Dosti, Los Angeles Times - June 14, 2000
1 3/4 pounds boneless, skinless chicken breasts
3/4 pound large-shell pasta, uncooked
1/2 cup raisins
1/4 cup slivered almonds, toasted
2 tablespoons minced celery
2 tablespoons chopped green onion
1/2 cup chutney, chopped
3/4 tablespoon curry powder
1/4 teaspoon ground turmeric
1 cup mayonnaise
Set chicken in steamer rack over simmering water, and steam until chicken is done and no longer pink in center, 20 to 25 minutes. Let cool slightly, then cut into cubes.
Meanwhile, cook pasta in boiling salted water until al dente, 8 or 9 minutes. Rinse with cool water and drain.
Combine chicken, pasta, raisins, almonds, celery and onion in large mixing bowl.
In separate bowl, mix together chutney, curry powder, turmeric and mayonnaise. Mix chutney mixture gently with pasta mixture to lightly bind chicken and pasta.
From: Somerset Caterers for the Mustard Seed Cafe in Los Feliz
Source: Rose Dosti, Los Angeles Times - June 14, 2000
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