Curried Chicken With Shells
Dear SOS: I love the curry chicken pasta salad served at the Mustard Seed Cafe in Los Feliz. I hope they will share the recipe.
Ruth Eastling
Palmdale
Dear Ruth: Somerset Caterers, which prepares the salad for the restaurant, was happy to share the recipe. It’s a refreshing dish for an outdoor summer buffet.
Set chicken in steamer rack over simmering water, and steam until chicken is done and no longer pink in center, 20 to 25 minutes. Let cool slightly, then cut into cubes.
Meanwhile, cook pasta in boiling salted water until al dente, 8 or 9 minutes. Rinse with cool water and drain.
Combine chicken, pasta, raisins, almonds, celery and onion in large mixing bowl.
In separate bowl, mix together chutney, curry powder, turmeric and mayonnaise. Mix chutney mixture gently with pasta mixture to lightly bind chicken and pasta.
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