Curry Chicken Noodles

A quick and easy meal packed with Caribbean flavour. Curried chicken, vegetables and noodles all tossed together in a tasty curry sauce. Recipe taken from our new cookbook! – EASY CARIBBEAN

Serves 4

Ingredients

  • 600g boneless chicken thighs, cut into pieces
  • 1 tbsp curry powder
  • 1 tsp all-purpose seasoning
  • 1 tsp grated ginger
  • 2 garlic cloves, chopped
  • ¼ Scotch bonnet, finely chopped
  • 2 tbsp.  coconut oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 2 spring onions, chopped
  • 350 ml chicken stock
  • 200g egg noodles / rice noodles
  • Salt and black pepper
  • Fresh coriander, optional

Method

 

  1. Place the chicken in a bowl. Add the curry powder, all-purpose seasoning, ginger, garlic, Scotch bonnet, salt and black pepper. Mix well until all the chicken is coated.
  2. Heat the oil in a large frying pan or wok over a medium-high heat. Add the chicken and cook for 5–7 minutes, turning regularly, until browned on the outside.
  3. Add the sliced onion, red pepper and spring onions. Stir everything together and cook for another 3 minutes, until the vegetables begin to soften.
  4. Pour in the chicken stock and mix well. Reduce the heat and leave it to simmer gently for around 5 minutes, until the chicken is cooked through and the sauce starts to thicken.
  5. While the chicken is cooking, prepare the noodles following the instructions on the packet. Drain them well once cooked.
  6. Add the noodles to the curry chicken pan. Toss everything together until the noodles are fully coated in the curry sauce.
  7. Divide between four bowls and finish with fresh coriander

 

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