Chicken Curry with Noodles Recipe

Chicken Curry with Noodles Recipes

Ingredients :

4 tbsp groundnut oil

625g (1.25 lb) boneless, skinless chicken breast, cut into bite-sized pieces

1.5 tsp chili powder

1/2 tsp turmeric

1/2 tsp salt

600ml (1 pint) coconut milk

300ml (1/2 pint) chicken stock

50g (2 oz) creamed coconut, chopped

375g (12 oz) cellophane noodles

a little sesame oil



Spice paste -

4 large garlic cloves, chopped

2 onions, chopped

1 large red chili, deseeded and chopped

2.5cm (1 inch) piece of fresh root ginger, peeled and chopped

1 tsp shrimp aste


To serve -

3 spring onions, sliced

2 tbsp crispy fried shallots

2 tbsp crispy fried garlic

2 tbsp coriander leaves

1 lemon, cut into wedges

whole dried chilies, fried (optional)

Method :

Place all the spice paste ingredients in a blender or food processor and blend to a thick paste.

Heat the groundnut oil in a wok, add the spice paste and stir-fry over a low heat for 5 minutes, until softened.

Add the chicken pieces to the work and stir-fry for a further 5 minutes to seal. Stir in the chili powder, turmeric, salt, coconut milk and stock. Bring the curry to the boil, then reduce the heat and simmer very gently, stirring occasionally, for 15-20 minutes, or until the chicken pieces are tender.

Stir the creamed coconut into the curry and then simmer over a medium heat, stirring constantly, for 2-3 minutes, until the creamed coconut has dissolved and thickened the sauce slightly. Taste and adjust the seasoning if necessary.

Drop the noodles into a pan of salted boiling water. Bring the water back to the boil and cook the noodles for 3 minutes, or according to the packet instructions. Drain the noodles and stir in a little sesame oil.

To serve, divide the noodles among 4 deep soup bowls and ladle some chicken curry over each portion. Serve the accompaniments separately.

Makes 4

This traditional Burmese dish is an ideal choice for an informal dinner party, as with its accompaniments it is a meal in itself.

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