Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: 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 flavouring, 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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|Serving Size: 1 Serving (574g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 992 (66%)|
|Amt Per Serving||% DV|
|Total Fat 110.2g||147 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 42.9g|
|Cholesterol 316.6mg||97 %|
|Sodium 1494.2mg||52 %|
|Potassium 702.9mg||18 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 57.5g|
|Protein 67.3g||96 %|
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Calories per serving: 1492
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