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Cook-A-Long Curry Chicken Noodle Salad

Peri-Peri Chicken
Curry chicken with curried noodle salad

3T canola oil
12 portions of chicken (a mix of legs, thighs and wings)
1 Thyme sprig
1 rosemary sprig
Salt and freshly ground black pepper to taste
Woolworths original Peri Peri 1 bottle
½ apple cider vinegar

For the curried noodle salad:
500g Fusilli pasta, cooked as per the instructions
1½ cups good quality mayonnaise
1 carrot, grated
2 spring onions, thinly sliced
340g whole kernel corn
2T medium curry spice
4T coriander, roughly chopped
Freshly ground black pepper

For the lemony leaves:
85g Organic baby leaves
35g shaved pecorino 
30g Roasted and salted luxury nuts
Extra virgin olive oil to drizzle 
1 lemon juiced
salt and freshly ground black pepper to taste

Heat the oil over a medium heat before adding the chicken to the pan along with the thyme, rosemary. Cook until browned before turning over. 
Remove the rosemary and thyme. Season with salt and freshly ground black pepper. Combine the peri peri and vinegar before brushing over the chicken. 
Reduce the heat to low before continuing to brush the chicken turning over every few minutes. Continue doing this until the chicken is charred and very well glazed. 
For the curried noodle salad. Combine the mayo with the carrots, spring onion, corn, curry spice, coriander and season with salt and freshly ground black pepper. Toss with the sauce with the noodles and allow to rest for 5 minutes.

For the lemony leaves:
Toss together the leaves with the pecorino, nuts and finish with a drizzling of olive oil, salt and freshly ground black pepper

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