Chicken Curry Noodles Recipe:

Chicken Curry Noodles are a wonderful combination.

With this recipe you can simply adapt by either omitting the chicken or the vegetables or both.

The creamy curry sauce is extremely flavoursome and the noodles just soak up the flavour.

Hopefully you will love these chicken curry noodles as much as I did.

This chicken curry noodles recipe doesn’t take long to cook and it is easy to make for one person as it is to make for a pile of people.

For more lovely chicken recipes and other dinner ideas, do check out the blogs for main courses.

Check out the blogs for Starters to see what kind of delicious soup recipes there are. And if you want to have a nice treat after, then I have some gorgeous recipes for desserts.

Please do tell your friends about the website and help spread the love of cooking.

Serves:
2 people

Great For:
Dinner or Lunch

Cooking Time:
30 mins

Watch on YouTube: Click Here.

Ingredients

100g carrot (1 medium carrot)
70g cabbage
1 medium onion
2 chicken breast
90 – 100g noodles
3 spring onion
2 tbsp curry paste
1 can of coconut milk
1/4 – 1/2 tsp Curry powder

2 tbsp tomato puree
1/2 tsp Paprika
1/2 tsp Cumin
1 tbsp Coriander
1/4 tsp Cayenne pepper
1/4 – 1/2 tsp Chilli flakes
1/4 tsp Ginger
1/2 tsp Turmeric
Oinch of Salt
Olive oil for frying

Chicken Curry Noodles – Method & Instructions

Preparation for Chicken Curry Noodles

Peel and chop carrot into large thin pieces.

Dice up the cabbage.

Cut the onion into half moons.

With the spring onion it is nice if you cut on the bias which means cutting diagonal.

Your chicken needs to be cut up into small strips or cubes.

Cooking your Chicken Curry Noodles

Place olive oil in a wok or deep frying pan.

Into the olive oil add the curry paste.

Give the curry paste a stir with a wooden spoon.

Add the onions into the wok and mix well into the curry paste.

Season with salt.

Put in the toamto puree, mix and then let cook for 2 – 3 minutes.

Now the chicken needs to be added.

It easier to mix it all together with 2 wooden spoons, ensuring the chicken gets covered well into the mixture.

Add your carrots.

It’s quite dry at this stage so now you need to add the coconut milk and mix well and you will see the colour change and it looks and smells wonderful.

The cabbage now needs to be added if you are putting that in.

Add turmeric, cumin, paprika, cayenne pepper, ginger, chilli flakes, curry powder and corriander and mix well.

Cook on a medium heat for about 15 minutes.

After 10 minutes of cooking put on a pot of boiling water and cook the egg noodles to manufacturers instructions, usually they need about 4 minutes.

Add the spring onions to the curry at the last minute.

When noodles are ready, drain and rinse with hot water.

Add the noodles into your chicken curry and mix well.

Serve with tongs into a wide bowl or plate and enjoy your chicken curry noodles.

Happy Cooking

Sharon

LifeStyle With Sharon

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