Heat large pot at medium-high heat, add oil, onions, garlic and ginger, saute till onion is tender.
Add chicken, bouillon and curry. Stir till chicken is well coated and browned. Add coconut milk and pineapple, bring to a boil and then turn down to medium heat and simmer for 10 minutes. Add carrots, red pepper and cilantro, simmer an additional 5 minutes.
Prepare noodles according to package.
Serve chicken curry hot over noodles, garnish with cilantro.
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