Chicken Curry Noodle

Normally we eat the chicken curry with prata or bread, this time we simply blanch the yellow noodle and pour the Chicken Curry over it and tah da, a hot and spicy Chicken Curry Noodle is ready for lunch.

Chicken Curry
Ingredients:
400g chicken meats
1 packet curry paste
1 stalk curry leave
1 stalk lemon grass
3 medium size potatoes (cut chunks)
1 pc fish cake (sliced)
6 pcs tau pok (sliced)
3 cloves garlic, 3 chilies padi, 1 onions (blend)
1 tbsp chili powder
4 bowl chicken stock
1 cup coconut milk

Methods:
1. Deep Fried the potatoes chunks and put aside.
2. Boiled the chicken stock.
3. Heat 3 tbsp of oil in a wok and stir fry the blended garlic, chilies padi and onion.
4. Add in the curry paste, chili powder, lemon grass and curry leaves and stir fry till fragrant.
5. Add in the chicken meats stir fry with the curry paste till cooked.
6. Pour the curry paste and chicken into the boiling chicken stock.
7. Add in fish cakes, tau pok and fried potatoes into the curry soup.
8. Season with salt, sugar and fish sauce to your taste.
9. Lastly add in the coconut milk and let it simmer a while and the curry soup is ready.

Just blanched some bean spouts and yellow noodle and pour the curry soup over it, a fragrant yummy Chicken Curry Noodle is ready to serve.