What’s for dinner?  Coronation chicken pasta salad

Serves 4 

You’ll need: salt and milled pepper; 4 County Fair skinless chicken breasts; 1 Tbsp ground turmeric; 2 Tbsp medium curry powder; 2 Tbsp canola oil 

For the sauce – 1 cup buttermilk; ½ cup chutney; a handful of fresh coriander, chopped; 2 tsp medium curry powder; 500g pasta screws, cooked; 1 can peach halves, drained and diced 

How to:  

1. Season chicken generously with turmeric and half the curry powder. 
2. Heat oil in a large pan and fry chicken for 8-10 minutes or until cooked through and golden. Set aside and slice once cooled. 
3. Combine buttermilk, chutney, coriander and curry powder. Season. 
4. Place cooked pasta into a large bowl and add chicken. 
5. Toss through dressing, coating evenly. 
6. Fold in peaches and season well. 
7. Spoon into serving bowls, sprinkle with fresh herbs, and add a squeeze of lemon. 

Cook’s note: Any short-cut pasta like macaroni would work too. 

* Recipe & image by www.astralchicken.com