Do the Right Thing!
For this recipe, I'm adamant about using specific brands of mango chutney and yellow curry powder. There have been times when I didn't have or couldn't find those brands, and made it anyway. Big mistake. I'm sure the original recipe from Cooks Illustrated (one for curry beef pasta salad) didn't specify brands, but I've been making this for well over 20 years, and it's just best this way. Trust me.
|United Markets, Andronico's, Mollie Stones, and some Safeways carry these brands.|
As for the pasta and chicken ratio, and the methods for cooking the chicken - those are up to you. Ideally, I poach 2-3 boobs in chicken broth, but have also grilled the chicken, or used the breast meat from a whole roasted chicken.
A good ratio is 2-3 breasts (about 3C of shredded meat) to one pound of pasta.
Boil 1# of good quality Italian fusilli, drain, and rinse with cold water to stop it from overcooking.
Shred the chicken into a large mixing bowl.
1 jar Crosse & Blackwell major grey's mango chutney
3-4T Sun brand madras yellow curry powder
1/2t cayenne pepper
S&P to taste
grapeseed or canola oil
In a blender or mini-prep, puree the chutney, add the eggs and seasonings, and blend til smooth. Slowly drizzle in 1/2C+ oil to create a mayonnaise. Adjust the seasoning to taste, and pour over the chicken and pasta. The sauce will absorb in the fridge, so use all of it, even if it looks like too much.
Chill in the fridge for at least an hour, or overnight. Finish it within 3 days, as it contains raw eggs.