Saucy curried noodle bowl with crispy chicken

Name: Saucy curried noodle bowl with crispy chicken
Total time: 30 min
Yield: 2 portioner
Cuisine: Asiatiskt
Ingredients: 1 chicken breast chopped into chunks; 1 tbsp cornflour; 2 tbsp vegetable oil; 1 onion finely chopped; 2 garlic cloves grated; 2 tsp medium curry powder; 0.5 tsp turmeric; 400 ml low-salt chicken stock; 2 tbsp coconut cream; 300 g stir-fry veg (we used a mix of baby corn; 300 g straight-to-wok udon noodles; 10 g coriander roughly chopped

This spicy bowl is between soup and sauce, perfect for a cool evening slurp. It is a speedy dinner providing two of your five-a-day.

2 portioner 30 min mediumAsiatiskt

Ingredienser

1 chicken breast chopped into chunks
1 tbsp cornflour
2 tbsp vegetable oil
1 onion finely chopped
2 garlic cloves grated
2 tsp medium curry powder
0.5 tsp turmeric
400 ml low-salt chicken stock
2 tbsp coconut cream
300 g stir-fry veg (we used a mix of baby corn (broccoli and sugar snap peas))
300 g straight-to-wok udon noodles
10 g coriander roughly chopped (to serve)

Gör så här

Season the chopped chicken with salt and pepper, then toss in a bowl with the cornflour.

Heat 1 tbsp of the oil in a wok over a medium heat, then carefully lower in the chicken and cook on all sides for 4-5 mins, until golden and crisp.

Remove from the pan and drain on kitchen paper.

Pour in the remaining 1 tbsp oil and fry the onion for 8-10 mins until softening and golden around the edges.

Scatter in the garlic and cook for 1 min until fragrant.

Add the curry powder and turmeric, cook for an additional 2 mins, stirring constantly, then pour in the chicken stock.

Bring to the boil, then stir in the coconut cream.

Simmer and reduce for 3-4 mins until slightly thickened.

Add the stir-fry veg and noodles and put the lid on.

Cook for 4-5 mins until the veg is tender but still has a bite and the noodles are heated through.

Split between two bowls, top with the crispy chicken and scatter over the coriander.