Ingredients
Scale
- 500 g (1.1 lb) chicken thigh (boneless, skinless), sliced
- tbsp curry powder
- 1 tbsp chicken powder
- 1 shallot, diced
- 1 tbsp curry paste
- 1 cup coconut cream
- 1/4 cup chicken stock
- 1 packet udon noodles
- 2 tbsp oil
- 1 tbsp chili powder
- Salt to taste
Instructions
- In a bowl, combine the chicken thigh with curry powder, chicken powder, and a small amount of oil. Mix until evenly coated.
- Heat oil in a wok over medium heat. Add the chicken and cook, moving it gently without flipping too early to prevent the curry from burning. Once lightly charred, turn and continue cooking until done. Remove from the wok and set aside.
- In the same wok, add the shallots and stir briefly. Add the curry paste and red chilli powder, mixing until combined.
- Pour in the coconut cream and stir to combine.
- Return the chicken to the wok. Add the chicken stock and bring to a simmer. Reduce heat and cook gently for 20 minutes.
- Add the udon noodles and toss to coat in the sauce. Cook until the sauce thickens and coats the noodles.
- Remove from heat and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 597
- Sugar: 3 g
- Sodium: 1181.7 mg
- Fat: 17.6 g
- Carbohydrates: 29.7 g
- Fiber: 3.7 g
- Protein: 39.8 g
- Cholesterol: 157.3 mg