Curried Chicken and Bow Tie Pasta Salad

Description
From my Great Aunt Ludie’s Collection. The notation on card said this was a family favorite. Dated 1932.

Ingredients

 * 3 pounds chicken
 * 6 peppercorns
 * 1 bay leaf
 * 1 parsley stalk
 * 1 sprig of fresh thyme
 * 1 onion
 * 1 carrot
 * 1 celery stalk
 * 1/2 green pepper, finely shred
 * 1/2 red pepper, finely shred
 * 1/2 yellow pepper, finely shred
 * 8 ounces bow tie pasta, cooked
 * 1-teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1/2 small onion finely diced
 * 2 teaspoons vegetable oil
 * 1-tablespoon curry powder
 * 1/2 cup white wine
 * 2 tablespoons water
 * 1-1/2 cups mayonnaise
 * 2 tablespoons warm water
 * 3 tablespoon curry flavoring
 * 1 teaspoon freshly ground black pepper
 * 1-teaspoon salt

Directions

 * 1) Poach chicken by placing in a large pot with enough cold water to barely cover.
 * 2) Add peppercorns, bay leaf, parsley, thyme, onion, carrot and celery cut into quarters.
 * 3) Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
 * 4) Cool in poaching liquid, then drain, skin and shred.
 * 5) To make curry flavoring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
 * 6) Add wine and water.
 * 7) Boil rapidly until reduced to about 3 tablespoons.
 * 8) Strain and let cool.
 * 9) Prepare curry mayonnaise by combining all ingredients until smooth.
 * 10) Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
 * 11) Mix gently until well coated.
 * 12) If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
 * 13) Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
 * 14) Assemble just before serving, as the mayonnaise quickly loses its fresh look.

Contributed by
Cat's Recipes Y-Group