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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:
   
  1. Marinate the chicken for 15 minutes in turmeric, paprika, cumin, salt and soy sauce.
  2. 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.
  3. 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.