3 lb Chicken
----poaching ingredients----
6    *peppercorns
1    *bay leaf
1    *parsley stalk
1    *sprig of fresh thyme
1    *onion
1    *carrot
1    *celery stalk
1/2 x  Green pepper, finely shred
1/2 x  Red pepper, finely shred
1/2 x  Yellow pepper, finely shred
8 oz Bow tie pasta, cooked
1    Salt
1    Pepper
-curry flavouring-
1/2 x  *small onion finely diced
2 ts *vegetable oil
1 tb *curry powder
1/2 c  *white wine
2 tb *water
-curry mayonnaise-
1 1/2 c  Mayonnaise
2 tb Warm water
3 tb Curry flavoring (above)
1    Pepper
1    Salt

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.