Curried Pasta Salad With Chicken

1. 1

   Cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). When cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. Drain and put in a large serving bowl.

2. 2

   Spray a non-stick skillet with cooking spray or melt a little butter if you prefer. Add the onion and cook for 5 minutes until softened.

3. 3

   Add the korma paste and cook, stirring, for 2 more minutes.

4. 4

   Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.

5. 5

   Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).

6. 6

   Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.

7. 7

   Cover and chill for 30 minutes to allow the flavours to blend.

8. 8

   Serve cold and enjoy!

* Per serving · 4 servings · Values may vary.