Curried chicken & pasta salad

Delight in the fusion of flavors with this curried chicken and pasta salad. Taste the aromatic blend of spices with each satisfying bite.

Ingredients:

• 340g large whole-wheat pasta shells
• 2 tablespoons slivered almonds, (1/60g)
• 1 tablespoon curry powder, preferably Madras
• ½ cup reduced-fat mayonnaise
• 1/2 cup low-fat plain yogurt, or reduced-fat sour cream
• ⅓ cup mango chutney
• 1 teaspoon turmeric
• ¼ teaspoon ground cinnamon
• Pinch ground cayenne pepper, or to taste
• 2 cups cooked chicken, cut into 1-inch pieces (see Tip)
• ½ cup raisins
• 1/2 cup chopped scallions, (4 scallions)
• ½ cup diced celery
• Salt & freshly ground pepper to taste

Instructions:

1. Boil pasta in a big pot of slightly salted water until firm to the bite, around 10 minutes. Drain the water and rinse the pasta. Keep it to the side.
2. Brown almonds in a small pan over low heat without oil, stirring continuously until they turn golden, approximately 2 minutes. Take them out onto a plate to cool. Put the pan back on the stove and put curry powder in. Roast it by stirring continuously over low heat until it releases a pleasant smell, about 30 seconds. Put it in a small bowl; mix in mayonnaise, yogurt, chutney, turmeric, cinnamon, and ground red pepper.
3. Mix chicken, raisins, scallions, celery, and the pasta you set aside earlier in a big bowl. Pour the prepared mixture over the salad and stir well to cover everything. Taste and modify the seasoning with salt, pepper, and ground red pepper. Decorate with the browned almonds.

Summary:

• Calories: 2807 kcal
• Fat: 73 g
• Protein: 130 g
• Carbs: 413 g
• Potassium: 2857 mg
• Magnesium: 365 mg