Saucy curried noodle bowl with crispy chicken

Ingredients

For 2 servings

• •1 chicken breast chopped into chunks
• •1 c. à soupe cornflour
• •2 c. à soupe vegetable oil
• •1 onion finely chopped
• •2 garlic cloves grated
• •2 c. à café medium curry powder
• •0.5 c. à café turmeric
• •400 ml low-salt chicken stock
• •2 c. à soupe 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

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.