Curry Chicken Pasta Salad

One of my favorite sites when I am looking for a new recipe to try is The Pioneer Woman. She had this one on not long ago and I thought it sounded marvelous. I tweaked mine a little. And just a note, it is far better on the second day so make it a day ahead.

There is a misconception that curry is a "hot" spice which is not true. I am a terrible wimp and I swear this recipe is NOT spicy!

3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced
1 cup red grapes, sliced in half
3/4 cups chopped peanuts
1/2 cups Mayonnaise
1/2 cups Sour Cream
1 cup Heavy Cream
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
Kosher Salt to taste
Freshly Ground Black Pepper to taste

Boil chicken to cook. Boil pasta in chicken broth. Dice/shred chicken. Drain pasta.

Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.

Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula until combine.

Samosas (curried beef pies)

I really enjoyed these, but I cooked them a little too long. I would watch them closely and pull them out as soon as they start to brown but are not still doughy.

INGREDIENTS
1 box (15 oz) refrigerated pie crusts
2 tsp oil
1 cup diced potato
1⁄2 cup chopped onion
8 oz lean ground beef
2 Tbsp curry powder
1 Tbsp each minced garlic and ginger
1⁄4 tsp each salt and pepper
1 cup frozen petite peas
1⁄2 cup chicken broth or water
1 large egg, slightly beaten
Serve with: purchased chutney


PREPARATION
1. Heat oven to 400ºF. Coat a baking sheet with nonstick spray. Let pie crusts sit at room temperature for about 15 minutes.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sauté potato and onion 4 minutes or until almost tender. Add beef; cook 2 minutes, breaking up, until no longer pink. Drain off any excess fat. Return to heat.

3. Stir in curry powder, garlic, ginger, salt and pepper; cook 1 minute. Stir in peas and chicken broth; cook 2 minutes until almost dry and potatoes are tender. Remove from heat; let cool slightly.

4. Unroll a pie crust on cutting board. Cut into 4 equal wedges. Moisten edges of 1 wedge with water. Place 1⁄3 cup filling onto half of wedge, leaving about a 1⁄2-in. border on two sides. Fold in half to make a triangle, pressing edges to seal in filling. Transfer to baking sheet. Repeat with remaining crust and filling.

5. Brush lightly with egg. Bake 15 to 20 minutes until golden. Serve samosas warm with chutney on the side.