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Curry Chicken Noodles

   

Curry Chicken Noodles

Curry Chicken Noodles Recipe

Use your favourite brand of instant chicken curry sauce to whip this dish in a jiffy. I am using a 240 grams of A1 Chicken Curry Sauce.

Serves: 4

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients

  • 1 tbsp cooking oil
  • 5 shallots peeled and chopped finely
  • 1 packet instant curry sauce
  • 4 sprigs curry leaves
  • 700ml water
  • 2 chicken thighs cut to small pieces
  • 200 grams chicken breast
  • 2 russet potatoes peeled and cut to small chunks
  • 50g tau pok (tofu puffs) sliced vertically to 2 cm length
  • 100g cooked fish cake sliced thinly
  • 200ml coconut milk
  • 200g yellow noodles
  • chilli powder to taste
  • salt and/or fish sauce to taste

Directions

  1. In a wok, heat oil and fry the shallots until lightly browned. Add curry sauce and curry leaves, stir fry for a few minutes until fragrant.
  2. Add water and chicken. Simmer for 10 minutes.
  3. Add potatoes and simmer for another 10 minutes, or until the chicken is cooked and potatoes are tender.
  4. Add tau pok and fish cake slices, simmer for 2 minutes.
  5. Reduce heat, stir in the coconut milk and warm the curry. Add chilli powder to taste for extra heat and season to taste with salt and/or fish sauce. If the curry is too thick, add some hot water. It should be slightly soupy.
  6. Take out the cooked chicken and shred to smaller chunks.
  7. Blanch noodles in boiling water and a bit of oil. Drain and portion noodles in serving bowls. Top each bowl with potato, fish cake, tau pok and chicken. Ladle curry gravy over.
                                           

Leave a Comment





19 Responses to “Curry Chicken Noodles”

  1. Michelle — November 27, 2011 @ 2:42 pm

    Wiffy, do also try the Hai’s curry paste. They have the instant type n regular type. I love it’s rich lemak flavor. Shd be spicy enough foru. Michelle

    Reply

    • wiffy replied: — November 29th, 2011 @ 10:56 am

      thanks for your recommendation! I will look out for it in the supermarkets in SG.

      Reply

  2. lisaiscooking — November 29, 2011 @ 5:23 am

    This looks perfect for cool, rainy weather! The tofu puffs looks great. I’ll have to look for those.

    Reply

  3. Felicia — December 1, 2011 @ 11:55 pm

    Can use thick white bee hoon for healthier choice… omg look so yummy n Tau po is a must for curry!

    Reply

  4. Anonymous — December 9, 2011 @ 3:58 pm

    This looks really good, Wiffy! I love curry chicken noodles. Yours is really authentic!

    Reply

  5. david hen — August 3, 2012 @ 8:44 pm

    this is a easy recipe to cook for raining day …thanks for shring

    Reply

  6. Fiona — November 5, 2012 @ 4:43 am

    hey i browsed many different recipes on your website.great pictures and really easy recipes to follow. love the look of your website! :)

    Reply

  7. Geneva Ching — May 10, 2014 @ 1:06 pm

    How many servings is this recipe for? Would be great if all the recipes included serving size too :)

    Reply

    • Geneva Ching replied: — May 10th, 2014 @ 1:08 pm

      Sorry, I just managed to see that it serves 4 pax. My bad – missed it the first time around :)

      Reply