INDIAN RECIPES

SINAI'S CURIED CHICKEN & BOW TIE PASTA SALAD

INGREDIENTS:

3 lb. chickens
6 peppercorns
1 bay leaf
1 stalk parsley
1 sprig fresh thyme
1 onion
1 carrot
1 stalk celery
1/2 green pepper - finely shred
1/2 red pepper - finely shred
1/2 yellow pepper - finely shred
8 oz. FEDERICI brand bow tie pasta - cooked
salt
pepper
1/2 small onion, finely diced
2 tsp. vegetable oil
1 tbs. curry powder
1/2 cup "KOSHER" white wine
2 tbs. water
1-1/2 cups mayonnaise
2 tbs. water
3 tbs. curry flavoring (see below)
pepper
salt

DIRECTIONS:

Poach chicken by placing it 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 about 50 minutes. Cool in poaching liquid, then drain, skin and shred.
TO MAKE CURRY FLAVORING: soften diced onion in hot oil, then add curry powder and cook over medium-high flame/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(check for bugs) - sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look.

YIELDS: 4 servings