Sunday, December 19, 2010

Curry Chicken Noodles

Helllooo Foodies,
What's been brewing in your kitchen? Anything special I should know, or even anything simplest simplicity you have been cooking? Please share your cooking pleasure with me. I definitely would like to hear? Drop me a mail, no qualms. I am all ears mind you. I on the other hand made this Curry Chicken Noodles last week, for my weekend eating pleasure (Penang Assam Laksa, Hokkien Mee, Lamb Pho, Penang Hokkien Mee, Malaysian Fried Mee & Home Made Curry Mee). Noodles again? Indeed. The lazy me I guess, instead of rolling the pots and pans for a rice meal. Please do not read the recipe wrongly. Not the same as the previous chicken curries (Chicken Curry Potato, Indian Chicken Curry & Chicken Devil Curry). Trust me, not the same, though it features chicken and curry (Ayam Masak Merah). Bowling-bouncing spicy, curry leaves and lemongrass scented curry, generously soaking up yellow noodles and fried chicken, garnished with mint leaves and chilli. Curry is meatless, which means hello there vegetarians. You don't need the fried chicken right?

For chicken
7-8 bite size chicken pieces
1/2 tbsp turmeric/kunyit powder.
1/2 tsp crushed black pepper
Oil - as needed
Salt for taste

For curry
2 tbsp meat curry powder (mix with some water for a thick paste)
3 medium size potatoes - cut into medium size pieces
1 large red onion (sliced)
4 garlic (sliced)
1 serai/lemon grass (smashed)
Spices  - 1 cinnamon, 3 cloves and and 1 star anise)
1 cup thick coconut milk
1 1/2 cup water
2 sprigs curry leaves
4 tbsp oil
Salt for taste

Other ingredients
Yellow noodles (as needed) - blanched to soften
2-3 birds eye chillies (optional) - sliced 
Mint leaves

For chicken
Mix chicken with the  listed ingredients.
Deep fry, remove and keep aside.

For curry
Saute onion, garlic, spices and lemon grass.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add curry leaves, 1 1/2 cups of water and potatoes.
Cook till potatoes are tender and soft.
By now, curry should be heated through.
Pour in coconut milk and season with salt.
Simmer to a boiling point.
Assemble noodles, fried chicken, mint leaves and chillies.
Pour curry/gravy over.

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