This is pretty much the perfect summer picnic dish. The bright colors make it cheerful, it travels well, and it tastes great at room temperature.
- 2 ripe mangoes
- 12 ounces dry pasta, preferably farfalle or penne
- 1 yellow bell pepper
- 1 cucumber
- 4 ounces cherry tomatoes
- 2 grilled chicken breast halves, cut in 1 inch cubes
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1/2 c cream or half-and-half
- 3 t sugar
- 1/4 t ginger powder
- 1/2 c mayonnaise
- salt to taste
Did you notice that the recipe calls for grilled chicken? If not, now is the time to go ahead and grill it, weather permitting. Mark Bittman has good advice for how to use the broiler as an upside-down grill in winter.
Set water for pasta to boil.
In the meantime, peel the cucumber and chop into quarter slices. Chop the yellow bell pepper into thin half strips. Slice the cherry tomatoes in half. Dice the mangoes. Add veggies and mangoes to a large bowl.
When water boils, add pasta and cook according to instructions on the pack.
While pasta cooks, make the sauce. Heat vegetable oil over medium heat in small saucepan. When hot, add curry powder and ginger and fry, stirring constantly with wooden spoon, for 1 minute until aromatic. Turn heat to low, and slowly add cream, stirring constantly. Add sugar. Remove from heat. Let cool slightly.
When pasta is ready, drain it, then rinse with cold water to cool quickly. Let drain thoroughly.
Mix mayo into curry sauce. Add chicken, pasta, and sauce to veggies in bowl and mix thoroughly.