Wednesday, January 14, 2015

Curry Chicken Noodle

Me having this craving for Curry Chicken Noodle for the longest time! Not a usual dish which can  be easily located at our local food stalls. The one which I used to frequent was located at Chinatown, I'm wondering that particular stall still exist or not? Since my kids has been trained by me to take some spicy food, I'm able to prepare spicy dishes more frequent :) I've cut down the chilli used in this recipe but it was still rather spicy for my younger girl but she still manage to polish up her bowl. My elder son? hahaha no problem for him and he drank up all the gravy in his bowl!




The making of curry gravy



Recipe ref : Good Food Magazine May 2011
Ingredient
  • 4 whole chicken legs
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 1/2 tsp pepper
  • 1 cube non MSG chicken stock cube
  • 2 tsp sugar
  • 200ml coconut milk
  • 12 small tofu puffs, blanched
  • 400gm fresh yellow noodles, blanched
  • 4 potatoes, peeled and cut into chunks
Spice paste :
  • 5 dried chillies*, softened and deseeded 
  • 100gm shallots
  • 5 garlic cloves
  • 1 stalk lemongrass, use only white section
  • 60ml oil
  • 100gm curry paste (I've used Hai's brand)
* amount reduced to suit my kids taste buds, you can increase the chillies up to 10 pieces


Method
  1. Marinate the chicken legs with fish sauce, sesame oil and pepper for at least 30mins. Steam for 30 mins until cooked. Cool and shred the meat. Set aside.
  2. Fill a pot with 1.5L of water, add in stock cube and sugar. Bring to boil for 10mins. Turn off heat and set aside.
  3. Grind the dried chillies, shallots, garlic and lemongrass into paste.
  4. Heat oil in a large wok. Fry the paste over low heat until fragrant and the oil starts to separate, about 10mins. Add in curry paste and fry until aromatic.
  5. Add in prepared stock, tofu puffs and potatoes and bring to boil. Cook till potatoes are softened. Add in coconut milk and cook for another 5 mins. Add sugar and salt to taste accordingly.
  6. Divide the blanched noodles into individual bowls. Top with the tofu puffs, potatoes and shredded chicken. Ladle the curry gravy over and serve immediately.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

6 comments:

mui mui said...

Hi Peng
I am drooling looks at all your pasta and noodles posts. The other day I saw Honey Bee Sweet post her version of curry chicken noodles too. This looks so good.

Me too have train my 2 elder kids to eat a little spicy food but not the youngest..hehe I must cook your curry chicken noodle soon to share with my family.

Between how old is your kids?
mui

Peng said...

Hi Mui....hahaha more post on the way waiting for u to drool! My elder boy is 8YO and younger gal 5YO :D

kitchen flavours said...

Delicious! I'm hungry just looking at your bowl of curry noodles! Have not had my lunch yet!
Looks really delicious, curry noodles is one of my favourite!

Anne Regalado said...

Peng , any leftover ? lol I haven't had curry noodles for quiet sometime and looking at your delicious noodles makes my mouth water !

Zoe said...

Hi Peng,

You are killing me with all these pictures of your curry noodles! I'm feeling super hungry now!!!

Zoe

mui mui said...

Hi Peng,
You really make me drool and double drooling ..hahaha
Great you have a '好'!
Thanks again for sharing so many lovely noodles recipe to LTU!
mui

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