Indian noodle salad

Ingredients for 6 servings:

• 500 g pasta (spaghetti)
• 1 chicken (1200 g)
• 1 can of tangerine(s)
• 1 can pineapple
• 1 egg(s), boiled
• 2 tbsp oil
• 250 g sour cream
• dill
• pepper
• Salt
• curry
• Parsley
• ½ bottle of tomato ketchup

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cook the chicken for about 1.5 hours. Then skin it and cut it into small pieces. If you want to make it easier, buy a grilled chicken. Next, cook the spaghetti until al dente. Drain the mandarin oranges and pineapple in a colander, reserving the pineapple juice and reserving it for the salad dressing. Then, mix the pasta with the chicken, pineapple, and mandarin oranges. To make the sauce, crush the egg yolk with a mortar and pestle and mix it well with the oil. Then, stir in the sour cream and ketchup. Season to taste and stir into the salad. The salad tastes best when it’s been left to marinate for a while. Enjoy.