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Chicken breasts shredded and boiled 2
Uncooked macaroni 1 1/4 cups
Tomato puree 1/4
Tomato ketchup 2 tbsp
Fresh cream 2-3 tbsp
Red chili paste 1/2 tsp
Red chili powder 1/4
Sugar 1/4 tsp
Chopped parsley or coriander 2-3 tbsp
Oil 2 tbsp
Large capsicum to garnish 1
Method:
Boil 3-4 cups of water with 1 tsp of salt and 1 tsp of oil.
Add macaroni to the boiling water.
Cook covered for 8-10 minutes till soft and well cooked but not mushy.
Strain and wash several times with cold water.
To boil chicken , add 1/4 cup of water in a pressure cooker with 1/4 tsp of
salt and chicken .
Pressure cook to give 2 whistles.
Drop the pressure by putting water on the lid of the cooker.
Cool and shred the cooked chicken .
Heat oil in a nonstick pan.
Add the chili paste and tomato puree.
Stir for 1/2 minute.
Add the tomato sauce and 3/4 cup of water.
Simmer the sauce on low flame for 12 minutes.
Add salt , sugar, chili powder.
Keeping the flame low add the cream.
Switch off the flame immediately.
Add the cooked macaroni, chicken and parsley.
Stir gently.
Transfer to a bowl and cover and keep in a refrigerator to chill.
Before serving arrange some lettuce leaves on a serving platter.
If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
Transfer the macaroni salad on the lettuce leaves.
Deseed the capsicum and cut into thin rings.
Half the rings and arrange on the edges.
Serve cold.
