Ingredients: Chicken Curry
- 500 gm (1 lb) Boneless Chicken -- cubed
- 1/2 tsp Turmeric
- 1 tsp Paprika
- 1 tsp Cumin
- 1/2 tsp Salt
- 2 tsp Soy Sauce
- 2 Tbsp Peanut Oil
- 1 Large Onion -- sliced
- 1 Clove Garlic -- chopped
- 250 gm (1/2 lb) Tomato -- sliced
- 120 ml (1/2 Cup) Chicken Broth
Noodles
- 500 gm (1 lb) Egg Noodles
- 1 Tbsp Peanut Oil
- 1 Tbsp Soy Sauce
Garnishes
- 2 Medium Scallion -- sliced
- 1/2 Cup Cabbage -- shredded
- Lemon Juice -- to taste
- 1 tsp Red Chile Flakes -- roasted
Method: - Marinate the chicken for 15 minutes in turmeric, paprika, cumin, salt and soy sauce.
- Heat the oil and saute the onions and garlic. Add tomato and fry for 1 minute. Add chicken and stir-fry 2 minutes. Add broth and stir well. Cover pan and cook for 20 minutes. Keep warm.
- Cook noodles in boiling water for 3 minutes. Rinse under cold water and drain well. Mix noodles, oil and soy sauce. Set aside.
Place the noodles in a large serving platter. Pour the curry over noodles and garnish with remaining ingredients.
| 