No Chilli Chicken Curry Noodle

Chicken Curry Noodle but no Chilli?

side veges are totally up to you. With or without.

There is no day that i did not crave for a bowl of noodle or an Asian food. Even when i try to cook western food, there is always with a twist. It always works for my taste.

This recipe is no exception. When you hear a curry, you can't help but to think of the warm of its color, the fullness of its aroma and its taste. If it is spicy or mild.

My husband loves curry. But he can't eat chilli. The curry version that i have been making all these years was a very very mild curry. It is more like a hint of curry aroma with lots of coconut milk.

This recipe is actually created by accident. 

It happen when i tried to re-created the curry noodle i had during my last visit to Miri. But i know my husband will not be able to eat it. Because it is way too spicy for him. 

Anyway, lets just jump into the recipe. Its a boring story.

By the way, this recipe is delish with rice as well! 

This is a recipe for 3

1 large Red Onion

3 Cloves Gralic

2 thumb size Belacan (prawn paste)

1 lemon grass

2 inches of Galangal (optional)

2  sticks of cinammon sticks or1 teaspoon cinammon powder

2 star anise

3 cardamom or 1 teaspoon cardamom powder

5 cloves

2 potato

3 tbspn ginger powder or 3 inches of fresh ginger (blended)

2 tbspn Turmeric powder or 2 inches of fresh turmeric (blended)

3 tbspn Cummin powder

3 tbspn Coriander powder

3 chicken fillet

1 canned coconut milk (400ml)

1 tbsp sugar

salt to taste

veges of your choice as topping

blend finely : onion,garlic,lemongrass, belacan, galangal. 

If you want to use fresh ginger and fresh turmeric, add them in as well. Blend into a fine paste. Add a little water if necessary. 

Make sure to remember to skip the powdered ginger and turmeric if you do so.

Add in all the powdered ingredients. Mix them all up well.

Put aside.

At this point, you will need to heat up your cooking pot with some oil.

Medium heat. Reduce the temperature if needed.

Add oil and the spices. Fry them until aromatic. 

Add in the blended ingredients. 

Add oil if necessary. It is best if you use non stick pan. So that you use less oil in the end.

Fry until they are golden in colour and aromatic.

It will look something like this. The paste texture is slightly dry.

 

Add in cubed potato and chicken breasts.

Stir everything well.

Cover the pot.

Medium heat.

Check back after 10 minutes.

Add water to slightly cover the chicken. Stir well.

Cover the pot back. Check every now and then to make sure it is not burnt.

Keep adding water until chicken and potato is cook.

It does not take so long for everything to be cook.

Once the potato is soft. Mashed them with a potato masher or what ever you have to make the job done.

Then, let it cook more. Do not cover with the lid. Keep an eye on it so it did not burn.

Once the liquid is decreased to at least half the amount, add in coconut milk.

Add salt and sugar.

Still on medium heat, cook until boiling.

Take the pot away from the stove.  

I happen to have dried prawn at home. So i added them in.

 In a bowl, place your noodle of choice and veges.

Fish out the chicken fillet first and place them in your bowl.

Finally, add in the soup.

The beans sprout i used is the leftover from the salad dinner previous day. Kale is simply available in my fridge.

Serve while still hot.

If you prefer to have rice, then you can replace the noodle with rice. 

 

Enjoy!

XOXO