Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 8 people
Estimated cost per serve is 7.46 dollar
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
8
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3tablespoons sunflower oil
- 1tablespoons vegetable oil (to fry)
- 1.10kilograms chicken, pieces
- 5 fresh hot red chillies, deseeded
- 2tablespoons medium-hot curry powder
- 2teaspoons turmeric
- 2teaspoons ground cumin
- 6 cloves garlic, grated or finely chopped
- 8 shallots, finely chopped
- 3 1/4 cups coconut milk
- 2teaspoons sugar
- 6 tomatoes, skinned and chopped
- 1 red onion, finely chopped
- 1 handful fresh coriander leaves, chopped
- 2 1/3 cup chicken stock
- 450grams thick egg noodles
Method
Step 1 of 4
Season the chicken well with salt and black pepper and put to one side. Put the chillies, curry powder, turmeric, cumin, garlic, shallots, and oil in a food processor, and whiz to a smooth paste.
Step 2 of 4
Heat a large heavy-based pan, add the paste, and cook over a medium heat for 5 minutes, stirring frequently. Add the chicken pieces skin side down and cook for 10 minutes, or until evenly browned. Turn halfway through cooking.
Step 3 of 4
Shake the cans of coconut milk and add to the pan along with the sugar. Season well with salt and black pepper, bring to the boil, then reduce the heat and allow to simmer for 20 minutes, or until the coconut mixture has reduced down. Add the tomatoes and onion and cook for 10 minutes more, then stir through the coriander. Cover and leave to stand while you prepare the noodles.
Step 4 of 4
Put the stock in a large pan of hot water and bring to the boil. Add the noodles and cook for 8 minutes, or until almost cooked but not too soft. Drain well. Heat the oil in a wok or deep frying pan, add the noodles, and cook for 3 minutes. Season well with salt and black pepper, then toss together well and transfer to a large shallow platter. Spoon over the chicken, garnish with the remaining coriander, and serve.
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