Chicken Curry with Noodles recipe
ingredients
1.2 litre (2 pt) boiling water
450 g (1 lb) desiccated coconut
450 g (1 lb) egg noodles or rice noodles
1.5 kg (3 lb) chicken, cut into quarters
salt to taste
450 g (1 lb) onions, peeled
3 cloves garlic, peeled and crushed
4 fresh red chillies,, seeded or 7 g (2 tsp) chilli powder
5 - 10 g (1 - 2 tsp) powdered turmeric
peanut oil for frying
45 - 60 g (4 - 5 tbsp) chick-pea flour
15 - 30 ml (1 - 2 tbsp) Worcestershire sauce
coriander leaves
450 g (1 lb) desiccated coconut
450 g (1 lb) egg noodles or rice noodles
1.5 kg (3 lb) chicken, cut into quarters
salt to taste
450 g (1 lb) onions, peeled
3 cloves garlic, peeled and crushed
4 fresh red chillies,, seeded or 7 g (2 tsp) chilli powder
5 - 10 g (1 - 2 tsp) powdered turmeric
peanut oil for frying
45 - 60 g (4 - 5 tbsp) chick-pea flour
15 - 30 ml (1 - 2 tbsp) Worcestershire sauce
coriander leaves
method
1. First make coconut milk by pouring the boiling water over the coconut, leaving it to stand for 15 minutes, then squeezing out the liquid.
2. Break some of the rice noodles into 2.5 cm (1 in) lengths and deep fry until crisp. Drain on absorbent kitchen paper.
3. Put the chicken joints in a pan. Add 2 litre (3 1/2 pt) of water and some salt.
4. Bring to the boil, then cover and simmer for 45 - 60 minutes or until the chicken is tender.
5. Lift the chicken joints from the pan, cool and remove the meat and cut into small pieces. Discard the skin and bones. Strain the stock and reserve.
6. Meanwhile pound the onions, garlic and chillies, or chilli powder, to a paste in a food processor. Add turmeric.
7. Fry in hot oil until it gives off a rich aroma. Stir in the coconut milk and 875 ml (1 1/2 pt) of the reserved chicken stock. Simmer for 15 minutes.
8. Blend the chick-pea flour with a little of the cold stock or water to make a cream.
9. Slowly stir one ladleful of liquid from the pan into the cream, then pour this back into the pan.
10. Simmer over a low heat, stirring until the soup thickens a little.
11. Add the chicken pieces, salt and Worcestershire sauce. Turn into a serving tureen and scatter with fresh coriander leaves.
12. Cook the noodles in plenty of boiling water and spoon noodles into the bowls first then top with the curried chicken.
13. Serve fried noodles separately.
2. Break some of the rice noodles into 2.5 cm (1 in) lengths and deep fry until crisp. Drain on absorbent kitchen paper.
3. Put the chicken joints in a pan. Add 2 litre (3 1/2 pt) of water and some salt.
4. Bring to the boil, then cover and simmer for 45 - 60 minutes or until the chicken is tender.
5. Lift the chicken joints from the pan, cool and remove the meat and cut into small pieces. Discard the skin and bones. Strain the stock and reserve.
6. Meanwhile pound the onions, garlic and chillies, or chilli powder, to a paste in a food processor. Add turmeric.
7. Fry in hot oil until it gives off a rich aroma. Stir in the coconut milk and 875 ml (1 1/2 pt) of the reserved chicken stock. Simmer for 15 minutes.
8. Blend the chick-pea flour with a little of the cold stock or water to make a cream.
9. Slowly stir one ladleful of liquid from the pan into the cream, then pour this back into the pan.
10. Simmer over a low heat, stirring until the soup thickens a little.
11. Add the chicken pieces, salt and Worcestershire sauce. Turn into a serving tureen and scatter with fresh coriander leaves.
12. Cook the noodles in plenty of boiling water and spoon noodles into the bowls first then top with the curried chicken.
13. Serve fried noodles separately.
serving amount
serves 6 - 8
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