Saucy curried noodle bowl with crispy chicken

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

Nutrition

calories

581 calories

fatContent

22 grams fat

fiberContent

9 grams fiber

sugarContent

10 grams sugar

sodiumContent

1.09 milligram of sodium

proteinContent

33 grams protein

carbohydrateContent

59 grams carbohydrates

saturatedFatContent

7 grams saturated fat

Indicative values from the source, for the original recipe.

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