pasta curry salad

Name: pasta curry salad
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 750 g Noodles (e.g. Girelle dorate); 7-10 Tbsp Salt; 4 Chicken fillets (approx. 250 g each); 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 150 g dried apricots; 200 ml apple juice; 2 can(s) (425 ml each) Vegetable corn; 250 g Yoghurt Salad Cream; 500 g Schmand; 3 TSP Curry; 1-2 TABLESPOONS Sugar; 2 Federation Chives

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

750 g Noodles (e.g. Girelle dorate)
7-10 Tbsp Salt
4 Chicken fillets (approx. 250 g each)
3-4 Tbsp Oil
7-10 Tbsp Pepper
150 g dried apricots
200 ml apple juice
2 can(s) (425 ml each) Vegetable corn
250 g Yoghurt Salad Cream
500 g Schmand
3 TSP Curry
1-2 TABLESPOONS Sugar
2 Federation Chives

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench cold and drain well and allow to cool. Wash the meat and dab dry. Heat the oil in a pan and fry the meat for 15-18 minutes.
2
Season with salt and pepper. Then remove from the pan and let it cool down.
3
Quarter the apricots. Bring apricots and apple juice to the boil in a small pot and simmer for about 2 minutes. Pour into a sieve, catch the juice and let it cool down. Pour the corn into a sieve and drain well.
4
For the sauce, mix salad cream, sour cream and curry well. Stir in apple juice. Season well with salt, pepper and sugar. Wash the chives, shake dry and cut into fine rolls.
5
Tear up the meat. Mix the noodles, corn, apricots and chives well, except for 1 tbsp for garnishing. Mix in the sauce well and fold in the meat. Let the salad stand for about 1 hour. Season again with salt, pepper and sugar.
6
Arrange in a large bowl sprinkled with chives.