Chicken Macaroni Salad
Ingredients:
2 tsp Oil
¼ tsp Sugar
1 large Capsicum
2 tbsp fresh Cream
¼ cup Tomato puree
½ tsp Red Chilli paste
2 tbsp Tomato ketchup
¼ tsp Red Chilli powder
2 tbsp Coriander leaves
1¼ cups uncooked Macaroni
2 Chicken breasts, boiled, shredded
Method:
Boil 3-4 cups of water with 1 tsp of salt and 1 tsp of oil.
Add macaroni to the boiling water. Cook covered for 8-10 minutes till soft and well cooked but not mushy.
Strain and wash several times with cold water.
To boil chicken, add 1/4 cup of water in a pressure cooker with 1/4 tsp of salt and chicken. Pressure cook to give 2 whistles.
Drop the pressure by putting water on the lid of the cooker. Cool and shred the cooked chicken.
Heat oil in a nonstick pan. Add the chilli paste and tomato puree. Stir for 1/2 minute.
Add the tomato sauce and 3/4 cup of water. Simmer the sauce on low flame for 1-2 minutes.
Add salt, sugar, chilli powder. Keeping the flame low add the cream. Switch off the flame immediately.
Add the cooked macaroni, chicken and coriander. Stir gently.
Transfer to a bowl and cover and keep in a refrigerator to chill.
Arrange some lettuce leaves on a serving platter. If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
Transfer the macaroni salad on the lettuce leaves. Deseed the capsicum and cut into thin rings. Half the rings and arrange on the edges.
Serve cold.
Tip: If you want to avoid using colour in tandoori chicken, use lemon juice mixed with turmeric instead.
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