Sunday, December 19, 2010

Curry Chicken Noodles

Its a versatile dish. For vegetarians and non-vegetarians as well. Wondering how its possible??? Ok, curry/gravy and chicken prepared separately. For vegetarians, without the fried chicken and for non-vegetarians, obviously with both.  First, fried the chicken and keep aside, Then make the curry and assemble - add noodles in a bowl, top with mint leaves and chillies and pour the curry over.

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 a bit 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
2 tbsp kerisik//grated, toasted and grounded fresh coconut
4 tbsp oil
Salt for taste

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

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

For curry
Fry onion, garlic, spices and lemon grass; 2-3 mins.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add curry leaves, 1 1/2 cup water and potatoes.
Cook till potatoes are tender and soft.
By now, curry will be boiling.
Add kerisik/grounded coconut, 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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