Sunday, December 19, 2010

Curry Chicken Noodles


Hi there,
Thank you for popping or jumping over to "cook with nava-k". Oh-yes, as always, I won't disappoint you.  A new recipe for sure, this one is, yes, again yes, a bowl dish akin the Home Made Curry Mee, Prawn Mee, Mutton Mee Hoon Soup & Assam Laksa. Bowling-bouncing spicy, curry leaves and lemongrass scented curry (Chicken Devil Curry & Chicken Curry Potatoes), generously soaking up yellow noodles and fried chicken, garnished with mint leaves and chilli. Okay, goes like this. Curry is meatless, which means hello there vegetarians. You don't need the fried chicken right? For roar-roar-roar meat eaters like me, I'm not saying anything. For all of us, nava-k is done here. Please look at the recipe now. Take care everyone.

Ingredients:
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

Method
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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