|Chicken pieces||2 Pound|
|Turmeric||1 1⁄2 Teaspoon (Or 1 Heaping Teaspoon)|
|Diced onions||2 Large|
|Peanut oil||1⁄2 Cup (8 tbs) (Planters Brand)|
|Garlic powder||3 Teaspoon|
|Powdered ginger||2 Teaspoon|
|Split pea flour||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Lemon juice||3 Teaspoon|
|Egg noodles||7 1⁄2 Ounce (1 Package)|
|Chinese noodles||7 1⁄2 Ounce (1 Package)|
Brown chicken pieces and onions in Planters Peanut Oil, stir in powders and cook lightly.
Add water to cover.
Put in oven at 350° for half an hour to an hour, uncovered.
Remove and add the milk of one coconut and two chicken cubes.
Cook 15 minutes more on top of the stove and add 1 tsp. of split pea flour and 1 cup of cold water.
Cook an additional five minutes.
Stir in lemon juice.
Cook the egg noodles and serve with the curry.
The package of Chinese noodles should be fried in a bit of Planters Peanut Oil and served as a condiment along with other condiments.