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I love getting recipes from friends that turn into staples in my home. This is one of those recipes. My husband and I accompanied my mother, sister and brother-in-law to some friends' home on a wonderful farm, complete with chickens that lay eggs on the front porch sofa and beautiful horses roaming the property. It was here that we ate Curry Chicken Pasta Salad for the first time. Their special ingredient that differed from other recipes was the grapes which were a great compliment to the curry flavor.
3 lbs. chicken, cooked, diced/shredded6 oz. dry pasta, cooked and drained4 Whole ribs celery, thinly sliced - leaves included (use interior ribs)1 c. Grapes, halved, more if preferred3/4 c. Almonds, slivered1/2 c. Mayonnaise1/2 c. Sour cream1 c. Heavy cream3 T. Curry, more or less to taste1 T. Sugar, more or less to taste1 t. Kosher salt Black pepper to taste
Boil chicken to cook. Boil pasta in chicken broth.
Dice/shred chicken. Drain pasta.
Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.
Combine chicken, drained pasta, sliced celery, grapes, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula.
Chill for several hours. Enjoy!!
Curry Chicken Pasta Salad seen here with squash soup and a crescent roll.
The beautiful spot where we first tasted Curry Chicken Salad!