Chicken Curry

Pasta Salad

4 portions – scale according to requirements

• 1kg cooked short pasta such as penne, fusilli, farfalle, rigatoni or macaroni

• 1 cup mayonnaise, divided in half

• ½ cup Greek yogurt

• 1 cup cooked chicken, chopped

• 1½ tablespoons mild curry powder

• 1 teaspoon turmeric powder

• 1 red or green pepper, diced

• 2 tablespoons fruit chutney

• 1 tablespoon white vinegar

• 2 tablespoons dried apricots, finely diced

• 1 stick celery, chopped small

• salt and pepper to taste

• chopped coriander to taste

Mix all ingredients in a bowl starting with half a cup of mayo. Add the other half once all ingredients are mixed, until you reach the desired consistency

Until next time: As tough as it seems, it’s doable – I may even take my own advice this time. See you around springtime when the spandex comes out, and if all else fails, remember, round is also a shape. Talk to me at ant@rockthekitchen.co.za *