Coronation chicken pasta salad

15min

Prep Time

30min

Cook Time

Servings

Ingredients

salt and milled pepper

4 skinless chicken breasts

1 Tbsp (15ml) ground turmeric

2 Tbsp (30ml) medium curry powder

2 Tbsp (30ml) canola oil

Sauce:

1 cup (250ml) buttermilk

½ cup (125ml) chutney

a handful of fresh coriander, chopped

2 tsp (10ml) medium curry powder

1 packet (500g) pasta screws, cooked

1 can (400g) peach halves, drained and diced

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

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