Burmese chicken noodle curry Recipe

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serves:

2 - 3

Skill:

easy

Prep:

10 min

Cooking:

1 hr

Nutrition per portion

RDA
Calories 383 kCal 19%
Fat 19g 27%
  -  Saturates 11g 55%

When you think ‘curry’, you might not automatically think ‘noodles’, but these tasty little ribbons are lovely in this flavoursome Burmese curry sauce. Chicken thighs are a great, cheap cut of meat that retain their juiciness in this recipe, and the addition of boiled eggs is a great twist which provides extra protein and a delicious richness in the dish. Try making this curry to impress friends – the quantities can easily be doubled.

Ingredients

  • 1tsp ground turmeric
  • 3 chicken thighs, skinned
  • 900ml hot chicken or veg stock
  • 2 medium eggs
  • 1tbsp vegetable oil
  • 1 large onion, peeled, half sliced and half finely chopped
  • 1-2 garlic cloves, peeled and grated
  • 3cm piece of root ginger, grated
  • 1 red chilli, deseeded and finely chopped, plus extra chilli, sliced
  • 1 rounded tsp cornflour
  • 1 rounded tsp mild/medium curry powder
  • 160ml can coconut cream
  • Juice from 1 lime, plus 1 lime cut into wedges
  • 1 nest of dried medium noodles
  • 6 spring onions, trimmed and sliced on the diagonal
  • A good handful of fresh coriander leaves

Method

  • Rub the turmeric all over the chicken thighs. Bring the stock to the boil in a large pan. Add the chicken thighs, turn the heat down and simmer for 20 minutes, until the meat is tender. Take them out of the pan, set aside and when cool enough to handle, pull the meat off the bones.

  • Bring the stock back up to the boil, add the eggs and boil them for 7-8 mins. Take them out, cool under running water and then shell them. Pour the stock into a jug.

  • Heat the oil in the pan, add the slices of onion, and fry for 10 minutes. Meanwhile, mix the chopped onion, garlic, ginger and chilli with the shredded cooked chicken. When the sliced onion is browned, add the chicken mixture and fry for 2 mins, stirring. Pour the stock back into the pan, bring to the boil and then turn down to a simmer. Mix the cornflour with the curry powder and 3tsp water to make a paste. Stir into the stock. Simmer for 10-14mins. Add the coconut cream and lime juice.

  • Meanwhile, cook the noodles, according to the pack instructions. Drain them well and refresh them under cold running water. Add the noodles to the chicken in the pan with the spring onions. Season.

  • Spoon into bowls and top with the quarters of egg, sliced red chilli and coriander leaves. Serve with lime wedges.

More Recipe Ideas

Top Tip

Use ready-to-wok noodles if you want to save time making this recipe.