Chicken Curry Noodles

I’m not normally one to brag, but man. i totally rocked this one. adapted from this awesome site.

INGREDIENTS:

  • 1 lb chicken, cubed
  • 1 med sweet yellow onion
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1 tbs grated ginger
  • 2 cloves garlic, minced
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 1/4 cup flour (i used oat flour)
  • 3 cups chicken broth
  • 1 five oz can coconut milk
  • 2 servings of noodles (i used korean egg noodles. chewier.)
  • 2 limes
  • 2 hard boiled eggs

INSTRUCTIONS:

  1. mix soy sauce, fish sauce, ginger, garlic, tumeric, paprika and coat chicken evenly. set aside
  2. saute onions in 3 quart pot until soft and translucent. *
  3. add chicken, stir and cook until pink not visible.
  4. add coconut milk and broth, bring to a boil, then cover and reduce to a simmer ~15 min
  5. spoon some hot broth into bowl of flour, mix until pasty consistency, then slowly incorporate it back into the pot. bring up to med heat and cook ~10 until soup thickens. reduce to simmer once thick.
  6. while waiting for the soup to thicken, bring another pot of water to a boil, cook noodles per instructions
  7. place noodles in serving bowls, top with soup, a squeeze of fresh lime, and a hard boiled egg. serve!

*i find adding a bit of broth quickens this process.

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