Pasta Salad with Chicken and Curry
A mildly spiced, creamy dressing, tender poached chicken and crunchy red pepper turn pasta salad with chicken and curry into a filling lunch that tastes better after a rest in the fridge. The curry powder is warmed briefly in oil first, which removes the raw, dusty edge you get from stirring it straight in. It suits lunchboxes, picnics and buffets.
- Total
- 1 h 14 min
- Prep
- 15 min
- Cook
- 19 min
- Serves
- 4
- Per serving
- 590kcal
Common mistakes with pasta salad with chicken and curry
The usual problems are a dry salad and a dull dressing. Rinse the pasta so it cools and stops cooking, but drain it properly so the dressing does not turn watery. Season the dressing generously, because cold food tastes less salty than warm food.
Start with 2 teaspoons of curry powder and add more only after tasting. Brands vary a lot in heat, and mild curry powder is a good choice for children. A handful of sweetcorn, peas or sliced celery can replace the pepper.
Pasta salad with chicken and curry: the method
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- Poach the chicken Put the chicken fillets in a medium saucepan, cover with cold water and bring to a gentle simmer. Cover and cook for , until there is no pink in the middle and the juices run clear. Lift out onto a plate and leave to cool for , then dice into bite-sized pieces.
- Cook the pasta While the chicken cooks, boil the pasta in plenty of salted water for , or as the packet says. Drain, rinse under cold running water until cool, and shake off as much water as you can so the dressing does not turn thin.
- Warm the curry powder Heat the oil in a small pan over a low heat, add the curry powder and stir for 30 seconds until fragrant. Scrape it into a large bowl and let it cool for a couple of minutes.
- Make the dressing Add the Greek yoghurt, mayonnaise, honey and lemon juice to the bowl and stir until smooth. Season with the salt and pepper.
- Combine and chill Fold in the chicken, pepper, spring onions and pasta until everything is coated. Cover and chill for at least so the flavours settle, then scatter with coriander and serve.
What to serve with pasta salad with chicken and curry
A bowl of lettuce and cucumber on the side is all it needs, and it travels well in a lunchbox. Pack it with an ice pack if it will be out for more than an hour or two.
For a version with a smoky twist, see pasta salad with chicken and bacon. The same curried flavours make a good filling for chicken sandwich with curry.
Common problems and fixes for Pasta Salad with Chicken and Curry
- The salad tastes of raw curry powder.
- The spice was added cold. Warm it briefly in oil for 30 seconds as in the method, or use a spoonful of mild curry paste in place of the powder.
- The dressing is thin and watery once it has been in the fridge.
- Wet pasta or vegetables release liquid. Drain the pasta well after rinsing, and stir in a spoonful of extra yoghurt before serving.
- The salad is too thick and clumpy after chilling.
- The pasta soaks up dressing as it sits. Loosen it with 1–2 tablespoons of milk or yoghurt just before serving.
Frequently asked questions about Pasta Salad with Chicken and Curry
How long does the salad keep in the fridge?
It keeps for up to 2 days in a covered container in the fridge. Chill it quickly after making, keep it cold, and take it out of the fridge only shortly before eating.
Can I use leftover cooked chicken?
Yes, use about 300g of cooked leftover roast chicken, shredded or diced, and skip the poaching step. Make sure the chicken was cooled and chilled promptly after its first cooking.
What can I use instead of mayonnaise?
Use extra Greek yoghurt, making 250g in total, for a lighter dressing. Add a squeeze more lemon, since the yoghurt is a little tangier.
What is the best pasta for a creamy salad?
Short shapes with ridges or twists, such as fusilli, farfalle or penne, work best because the dressing clings to them. Long pasta such as spaghetti is harder to mix and eat.
How did you like the recipe?
4.7 / 5 · 70 ratings
