2 chicken breasts 100 - 175 g (4-6 oz) each, skinned, boned and cut into thin strips
900 ml (1 1/2 pints) chicken stock
1 tsp (5 ml) mild curry powder
2 oz (50 g) Chinese egg noodles
2 tbsp (30 ml) chopped fresh parsley
salt and pepper, to taste
900 ml (1 1/2 pints) chicken stock
1 tsp (5 ml) mild curry powder
2 oz (50 g) Chinese egg noodles
2 tbsp (30 ml) chopped fresh parsley
salt and pepper, to taste
method
1. Place the chicken in a saucepan, add the stock and bring to the boil.
2. Lower the heat, cover and simmer for 10 minutes or until chicken cooks through.
3. Strain the chicken, reserving the cooking liquid.
4. Place the chicken back in the saucepan, add the curry powder and cook for 2-3 minutes over medium heat, stirring constantly so the curry powder coats all the chicken.
5. Gradually return the cooking liquid to the saucepan, then add the noodles, parsley and seasoning.
6. Simmer for 10 minutes. Serve at once in individual bowls.
2. Lower the heat, cover and simmer for 10 minutes or until chicken cooks through.
3. Strain the chicken, reserving the cooking liquid.
4. Place the chicken back in the saucepan, add the curry powder and cook for 2-3 minutes over medium heat, stirring constantly so the curry powder coats all the chicken.
5. Gradually return the cooking liquid to the saucepan, then add the noodles, parsley and seasoning.
6. Simmer for 10 minutes. Serve at once in individual bowls.
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