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1 chicken (1.5kg, cut into 10 pieces)
1 tsp turmeric powder
2 tsp salt
1.5 tbsp curry powder
375ml thick coconut milk
3 large onions (finely sliced, reserve half
for garnishing)
3 cloves garlic (pounded)
60g chick pea flour
300ml water
500ml thin coconut milk
1 tsp chili powder, 2 tbsp oil (mixed to get
chili oil)
4 eggs (hard boiled and sliced)
500g rice noodles (soaked for 2 hours, then
boiled and drained) or 1kg fresh rice noodles (scalded) |
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Method :
Put
chicken into a saucepan with turmeric powder, salt, curry powder and
just enough water to almost cover. Bring to the boil, then reduce
heat. Cover and simmer till chicken is tender. Cool, then discard
bones and cut meat into small pieces. Cook thick coconut milk in a
saucepan, stirring constantly, till it becomes thick and oil rises
to the top. Then add half the onions and all the garlic. Lightly
brown onions and garlic. Add chicken, stirring constantly for 2-3
minutes. Set aside.
In a bowl, mix
chick pea flour with water to form a thin cream. Boil thin coconut milk in
another pan. Stir in the chick pea flour mixture. Stir till it thickens,
taking care it does not become lumpy or stick to the base of the pan. Add
strained chicken stock, a little at a time, until the gravy is as thick as
that of a stew. Add the chicken and onion mixture. Bring mixture to
simmering point, stir in chili oil and remove from heat. Serve with
noodles, sliced hard boiled eggs and remaining raw onions.
Serves 6-8
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