You are here

Chicken And Noodles

Flavors.of.Asia's picture
Ingredients
  Fryer 3 1⁄2 Pound, disjointed
  Saffron 1 Teaspoon
  Water 4 Cup (64 tbs)
  Salt 1 Tablespoon
  Onions 2 1⁄2 Cup (40 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Minced ginger 2 Teaspoon
  Dried ground chili peppers 1⁄2 Teaspoon
  Oil 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Coconut milk 2 Cup (32 tbs)
  Medium egg noodles 1 Pound, cooked and drained
Directions

GETTING READY
1) Wash the chicken thoroughly, pat dry and rub with the saffron.
2) Grind the onions, garlic, ginger and chili peppers together into a paste.

MAKING
3) In a pan with salted boiling water, cook the chicken over a low heat for 1 hour.
4) Remove the chicken from the pan, cut into small pieces and toss with the onion paste.
5) Allow the pan cooking stock to simmer until reduced to 2 cups.
6) In a deep skillet, saute the chicken mixture in the oil until browned.
7) Pour in the stock and cook over a medium heat for 15 minutes.
8) In a bowl, mix the flour and coconut milk together, stir into the pan and cook over a low heat for 5 minutes, stirring continuously, until thickened.
9) Taste and adjust the seasoning, if required.

SERVING
10) Spoon over the noodles and serve immediately with the chopped hard-cooked eggs, diced cucumbers and sliced scallions by the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Braising
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.15238
Average: 4.2 (21 votes)