Chicken Curry Noodles

Name: Chicken Curry Noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons vegetable oil; 500 grams chicken breast (cut into bite-sized pieces); 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon curry powder; 400 ml coconut milk (full-fat); 200 grams rice noodles (wide, soaked as per package instructions); 1 tablespoon soy sauce (low sodium); 1 teaspoon sugar; 1 tablespoon lime juice (freshly squeezed); 1/4 cup fresh cilantro (chopped, for garnish)

45 min 4 servings Medium

All Recipes

Chicken Curry Noodles

Savoury chicken curry noodles with a rich, aromatic sauce and tender chicken pieces, perfect for a comforting meal.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Chicken curry noodles are a delightful fusion dish that brings together the creamy richness of curry with the comforting texture of noodles. This recipe is perfect for those who enjoy a bit of spice in their meals and are looking for a hearty dish to satisfy their cravings. The combination of tender chicken pieces, aromatic spices, and soft noodles makes this dish a favourite among both adults and children. It's an ideal choice for a quick weeknight dinner or a special weekend meal.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the chicken

In a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

Pro tip: Ensure the chicken reaches an internal temperature of 165°F (74°C).

Sauté the aromatics

In the same pan, add the remaining oil. Sauté the onion until translucent, about 3-4 minutes. Add the garlic and curry powder, and cook for another minute until fragrant.

Pro tip: Stir constantly to prevent the garlic from burning.

Make the curry sauce

Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.

Pro tip: Use full-fat coconut milk for a richer sauce.

Combine ingredients

Return the chicken to the pan, along with the soy sauce and sugar. Stir well to coat the chicken in the sauce.

Pro tip: Adjust seasoning to taste with additional soy sauce or salt.

Cook the noodles

Add the soaked rice noodles to the pan, breaking them apart gently. Stir to combine and ensure the noodles are heated through.

Pro tip: Add a splash of water if the sauce becomes too thick.

Finish and serve

Stir in the lime juice and garnish with fresh cilantro. Serve immediately while hot.

Pro tip: For extra heat, add a pinch of red pepper flakes.

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Tips & Tricks

<ul><li>Use fresh chicken for the best flavour and texture.</li><li>Adjust the curry powder to your spice preference.</li><li>Firm, wide rice noodles hold up well in this dish.</li><li>Garnish with fresh herbs for added brightness.</li></ul>

Serving Suggestions

Serve your chicken curry noodles hot, garnished with fresh cilantro or basil for a touch of freshness. Pair it with a light cucumber salad to balance out the rich flavours. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.