Chicken Curry with Noodles



The main reason most of us like to dine out is the lack of variety at home. How much dal and sabzi can one have!
I like to experiment with different cuisines and recipes at home so that home cooked food is just as exciting as food in restaurants. Plus the added benefits of superior levels of hygiene, good quality ingredients, and light on the tummy.
One of my favourite recipes is ‘Noodles with chicken curry’. It’s a mix of different kinds of Asian cuisines. but trust me when I tell you…. It’s absolutely slurpilicious!

Ingredients for curry:

  • Chicken – half a kg (mixed boneless)
  • Coconut milk – 2 tetra packs
  • Mushrooms – 15 medium size
  • Spring onions – 3
  • Garlic – 10 cloves
  • Ginger – ½ inch piece
  • Green chillies – 3/4
  • Roasted peanuts (without skin) – fistful
  • Kafir lime leaves – 4/5
  • Lemon – half
  • Chilli powder – to taste
  • Salt – to taste
  • Turmeric powder – ½ teaspoon
  • Onion - 1

Ingredients for noodles:

  • Rice noodles/Udon noodles – 1 pack


Steps to follow:

  1. Cut chicken into 1 inch pieces, marinate with salt and chilli powder
  2. Heat some oil in a pot, fry finely chopped onions till translucent
  3. Add finely chopped garlic and fry for a couple of minutes
  4. Put in the marinated chicken, turmeric powder and chilli powder to taste. Fry on high flame
  5. Once the chicken is semi cooked, add sliced mushroom
  6. Add green chillies
  7. Grind the roasted peanuts in a mixer with some water to make a smooth paste. Once the chicken is cooked through, add the peanut paste
  8. Add coconut milk and water (depending on the consistency you prefer). Check for salt
  9. Add 4 kafir lime leaves, cover the pot and let the curry boil
  10. At this point you can again check if the curry is spicy enough as per your taste. Add green chillis/red chilli powder accordingly
  11. Boil the curry for 5 to 7 minutes on medium flame
  12. Add lemon juice as per your taste along with a pinch of sugar
  13. Once you turn off the heat, add chopped spring onions and stem
  14. In the meanwhile, boil the noodles in salty water
  15. Once done (al dente), strain the noodles and rinse with cold/normal temperature water
  16. Add a teaspoon of sesame seed oil to the noodles so they don’t stick


The last part of course is the best. Sit with your family at the dining table. Serve the noodles in a bowl and ladle in a generous portion of curry. Slurp away!


Cox and kings