chicken curry pasta

Remember how much I love pasta salad on picnics? Well this is a good one. I originally tried this at a tiny little restaurant off of Agios Sostis beach in Mykonos. At the time, I tried to convince the owner of the place to part with the recipe so I could recreate it in the winter months when I wasn't being a beach-bum, but that was a hard no-go on his end. So, instead I spent hours upon hours in the kitchen trying to recreate it for myself.

So I guess that means it's no longer his recipe....

After a bit of tinkering with it, I not only came up with the dish, but managed to make it even better (yep, no modesty here. Not today). This is by no means is an insult to the restaurant or its amazing chef (and really, the food there is very, very good), it's just a statement I'd like to make that I think with a bit of hard work & dedication, most things can be achieved.. Then again I adjusted the spices and ingredients to suit my tastes, so of course I'd think that, I catered to me after all.

I'll also say this, this makes an excellent midnight snack whilst sitting on the beach with a bonfire, a blanket, a couple decks of cards & some good company. That's all, nothing more.

Ingredients, chicken: - 3 chicken breasts (700g) - 3 tbs gluten-free teriyaki - 0.5 tsp garlic powder - 0.5 tsp ginger powder - 1.5 paprika - 1 tsp coriander - 1 tsp mustard powder - 1 tsp onion powder - 1 tsp pepper - 2 tbs olive oil

Ingredients, dressing: - 500g gluten-free farfalle (bowtie) pasta - 2 tbs greek yogurt - 2 tbs home-made mayo - 2 tbs honey - 1.5 tbs dijon mustard - 3 tsp curry powder - 0.5 tsp ginger - 2 tsp chives - salt & pepper to taste - 1 handful parsley, chopped finely - 1 tomato, chopped

Directions: - bring a large pot of water to a boil & cook the pasta. - whilst the pasta is cooking, combine all the ingredients for the dressing in a bowl & set aside. - when the pasta is ready & strained, transfer it into the sauce whilst it's still hot so that it absorbs the flavors better. - for the spices to be used on the chicken, combine them all in a single bowl & set aside. - season the chicken with salt & pepper as well as the spice mix. - add the olive oil to a frying pan & bring to medium heat. Once the oil is warm add the chicken & saute for 6 minutes per side until golden brown. - as soon as the chicken is ready, add the teriyaki sauce to the pan & turn off the heat immediately. - leave the chicken to rest in the hot pan with the liquid for five minutes. - remove chicken & slice, keep the liquid from the chicken. - the remaining sauce from the pan is to be added to the pasta & sauce mixture. Once this has been done, the sliced chicken can be placed on top of the pasta & served.

Helpful tips: 1. Whilst cooking the chicken, make sure not to burn it because the leftover liquid is going to be incorporated into the dressing for the dish. 2. Make sure to keep the pasta al-dente whilst cooking as it will be absorbing more liquid after the fact & will become overly soggy otherwise.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet Soy Sauce - Kikkoman - https://amzn.to/33gZrXC Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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#tools #equipment #machinery #baking #cooking #fondant #modelingtools