Soy Chicken Curry with Spicy Noodles

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This is one of yummiest recipe I've ever made! I bet once you taste it, you'll make it again and again. It's filled with the goodness of soy with juicy chicken pieces and spicy noodles topping. I've also used generous amount of coconut milk in this recipe which forms the base for chicken curry. You can also add prawns and other green vegetables to this preparation to make it richer and tastier. Since coconut milk is used for this preparation, you must consume it within 24 hours. It's a complete meal and is ideal for lunch or dinner. Noodles used in this recipe can also be easily replaced with your favorite pasta variant. You can also use hot vegetable stock and cornstarch to replace the coconut curry base.

Soy Chicken Curry with Spicy NoodlesCreamy Soy Chicken Curry with Noodles
Soy Chicken Curry with Spicy Noodles
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Creamy and delicious soy chicken curry

Try this creamy, spicy and delicious soy chicken curry recipe mixed with wholesome noodles which makes it a complete meal to fulfill your hungry tummy.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 6

Ingredients:
  • 750 gm boneless chicken
  • 200 gm wheat noodles
  • 3 cups fresh coconut milk
  • 1/2 cup soy leaves (chopped)
  • 2 tsp Thai curry paste
  • 1 tsp ginger garlic paste
  • 2 onions (pureed)
  • 1 tomato (pureed)
  • 1 tsp soy sauce
  • 1/2 tsp fish sauce
  • 1/4 tsp chili flakes
  • 1/2 tsp balsamic vinegar
  • 1 green chili (finely minced)
  • 1/4 tsp cornstarch
  • coriander leaves for garnishing
  • 5 tsp cooking oil
  • salt to taste

Instructions:

  1. Boil noodles in salted water for about 3 minutes.
  2. Drain excess water and keep aside.
  3. Heat oil in a large wok.
  4. Add onion paste and saute for about 2 minutes.
  5. Add tomato puree, ginger garlic paste and Thai curry paste.
  6. Stir fry on a high flame for about 2 minutes.
  7. Add soy sauce, fish sauce and balsamic vinegar and simmer for about 2 minutes.
  8. Add chicken and saute for about 2 to 3 minutes.
  9. Add soy leaves, coconut milk along with chili flakes and minced green chili.
  10. Add salt, mix well and simmer for about 10 minutes with a closed lid.
  11. Mix cornstarch in little water and add to the gravy.
  12. Mix it well and simmer till its reaches thick consistency.
  13. Add boiled noodles and mix well.
  14. Remove from the flame and take out on a big flat plate.
  15. Garnish with coriander leaves and serve hot.

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