Curried Chicken and Bow Tie Pasta Salad

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

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

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


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