Chilli-Fried Chicken with Coconut Noodles

Friday nights are always special nights, with the dishes usually being anything but the regulars. This dish was different from my other noodles recipe. The addition of coconut milk makes the noodles extra soft but not soggy. Combined with the chilli fried chicken, this turns out to be an awesome combo. In this recipe spring onions are used but I had opted for coriander leaves (it’s real hard to get spring onions these days).

Ingredients

• 4 tbsp. plain flour
• 2 tsp. chilli powder
• 1 tsp. grated ginger
• ½ tsp. salt
• 1 tsp. sugar
• 6 chicken breast , cut diagonally into three
• 250 gms egg noodles
• 3 tbsp. veg oil/groundnut oil
• A bunch of spring onions sliced
• 1 ½ tsp. thai red curry paste
• 150 gms peanuts roasted and finely chopped
• 8 tbsp. coconut milk

Mix the flour, chilli powder, ginger, salt and sugar in a bowl. Dip the chicken in the flour and coat well.

Cook the noodles as per the instruction given on the packet. Drain them.

Heat oil in a pan and fry the chicken till brown on both sides. Set aside and cover with a foil to retain the heat.

To the same pan add spring onions and fry. Set aside. Add the curry paste with peanuts and fry for a minute or two. Stir in the coconut milk and toss the noodles in to the pan. Heat on a high flame for 30 seconds.

Put the chicken pieces and spring onions on the coconut noodles.

Garnish with roasted peanuts and enjoooyyyyyyyyyyyy !!!!!!!!!!!!