How to cook Curry Chicken Noodles

 

Ingredients

• 1 tablespoon cooking oil
• 3 shallots (peeled and chopped)
• 1 packet of A1 Chicken curry sauce 
  

  
  
  
• 4 sprigs curry leaves
• 700 ml water
• 1 chicken thigh (cut into smaller pieces)
• 1 russet potato (peeled and cut into small chunks)
• 50 grams tofu puffs, sliced vertically to 2 cm length
• 200 ml coconut milk
• 200 grams yellow noodles
• chilli powder to taste
• Fish sauce to taste

Instructions

1. In a wok, heat oil and fry the shallots untill lightly browned. 
   
   
   
2. Add curry sauce and curry leaves, stir fry for a few minutes untill fragrant. 

   

   
   
3. Add water and chicken. 

   

   

   
   
4. Allow it to simmer for 10 minutes. 

   
   
5. Add tofu puffs and fish cake slices, simmer for 2 minutes. 

   

   

   

   

   
   
6. Add coconut milk and warm the curry. 

   
   
7. Add chilli powder for extra heat and fish sauce / salt to taste. 

   

   
   

   

   
   
8. Add the potatoes and allow it to simmer for 10 minutes, or untill the chicken is cooked and potatoes are tender. 
9. Blanch the noodles in boiling water and a bit of oil. Drain and place it in a serving bowl.
10. Top it each potato, fish cake slices, tofu puffs and chicken pieces. 

    

    
    
11. Ladle curry gravy over and serve.