Chicken Macaroni Salad

Ingredients:

• 2 Chicken breasts, boiled, shredded
• 1 large Capsicum
• 2 tbsp fresh Cream
• ¼ cup Tomato puree
• ½ tsp Red Chili paste
• 2 tbsp Tomato ketchup
• ¼ tsp Red Chili powder
• 1¼ cups uncooked Macaroni
• 2 tbsp Coriander leaves
• 2 tsp Oil
• ¼ tsp Sugar

Preparation:

1. Boil 3-4 cups of water with 1 tsp of salt and 1 tsp of oil.
2. Add macaroni to the boiling water. Cook covered for 8-10 minutes till
   soft and well cooked but not mushy.
3. Strain and wash several times with cold water.
4. 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.
5. Drop the pressure by putting water on the lid of the cooker. Cool and
   shred the cooked chicken.
6. Heat oil in a nonstick pan. Add the chilli paste and tomato puree. Stir
   for 1/2 minute.
7. Add the tomato sauce and 3/4 cup of water. Simmer the sauce on low flame
   for 1-2 minutes.
8. Add salt, sugar, chilli powder. Keeping the flame low add the cream.
   Switch off the flame immediately.
9. Add the cooked macaroni, chicken and coriander. Stir gently.
10. Transfer to a bowl and cover and keep in a refrigerator to chill.
11. 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.
12. Transfer the macaroni salad on the lettuce leaves. Deseed the capsicum
    and cut into thin rings. Half the rings and arrange on the edges.
13. Serve cold.

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