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Preparation Time : 20
Cook Time : 25
Total Time : 45
boneless chicken 150 gms
Noodles 100 gms
Eggs hard boiled, cut into halves 2 nos
Oil 4 tsp
Shallots finely sliced 15 nos
Garlic-Cloves, finely chopped and 4-5 Cloves, finely sliced 10 nos
ginger finely chopped 1 inch
Garam flour 3 tsp
turmeric powder 1/4 tsp
Salt or as per taste 1 tbsp
red chillies thinly sliced 1 nos
green chilli thinly sliced 1 nos
coconut milk 250 ml
coriander leaves chopped 1/4 cups
roasted peanut 2 tbsp
Lemon juice 1 tbsp
In a pan, heat oil, then add in the thinly sliced garlic. Once it starts to brown, take them out and keep aside.
Next fry half the thinly sliced shallots till they turn brown, then take it out and keep it aside with the fried garlic.
In the same oil, add the chicken and fry them till the colour of the chicken changes and it starts to turn brown.
Add the remaining chopped garlic, sliced shallots and chopped ginger. Mix it well and fry for 5 minutes while stirring in between.
Add the gram flour, turmeric powder, salt and stir well to avoid the forming of lumps. Add the chillies and cook for another 5 minutes.
Meanwhile bring enough water to boil in a pan to cook the noodles. Add the noodles and cook for around 10 mins or till the noodles are cooked. Drain the water and pour in cold water. Then repeat this process again. Keep it aside.
Pour the coconut milk to the chicken, stir and simmer the flame. Cook for 2-3 mins while stirring continuously and take it off the heat.
Food serving - In a serving plate, take all the condiments separately in a small bowl and serve. Or place the noodles in a serving plate or bowl, add the finely chopped coriander leaves and pour the curried chicken over it. Place the egg over it.
Garnish with spring onions, fried garlic, fried shallots, peanut, some sliced chilies and squeeze few drops of lemon juice.
Serve hot with extra condiments in separate bowls.
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Akum Raj Jamir