This is one of our favorite meal as a family, I love the delicate coconut milk broth,my son loves the mix of toppings we put on top…hubby likes the crispy garlic and onion with the freshness of green onion..it is that one dish to please all.
- Egg Noodles – 2 packs
- Boneless Chicken breasts – 300 gms
- Prawns – shelled and deveined – 2 tbsp
- Garlic Paste – 1 tbsp
- Ginger Paste – 1/2 tbsp
- Turmeric powder – 1/2 tsp
- Cumin seeds – 1 tsp
- Dry red chili- 3-4
- Coconut milk – 1 pack
- Lemon – 1
- Salt to taste
For the toppings/ garnishes:
- Boiled Eggs – 2
- Garlic cloves – chopped – 2 tbsp
- Onions – 2, chopped fine
- Spring Onions – a bunch – chopped
- Lime wedges
- Green and Yellow pepper – chopped, 1 cup
Take the chicken pieces in a bowl. Add 1 tablespoon of freshly grated garlic and half that of freshly grated ginger to the chicken. Sprinkle over the turmeric powder and some salt. Mix everything well so that all the chicken pieces are coated in the marinade. Let the chicken sit in the fridge.
Prepare all the toppings and garnishes. Chop the boiled eggs, sprinkle a pinch of salt and set aside. Finely slice the green onion and set them aside in little bowls.
Heat 3-4 tablespoons of oil in a small pan. Then fry the garlic slices until they turn a light golden. Remove them as soon as they turn golden using a slotted spoon and place them on a paper napkins to drain the excess oil.
Separate the onion layers, into strands and fry them in the same oil the same way you have fried the garlic, until it turns golden. Remove the fried onion with a slotted spoon and drain it as well.
Stir fry the bell peppers over high heat for a minute or so and keep aside.
Boil your egg noodles as per the instruction and keep ready.
Now to prepare the chicken broth, add oil to a large pan. Once the oil is hot add the cumin seeds, dried red chili and stir.
Add the marinated chicken pieces and fry them with the spices untill they turn brown slightly.
Lower the heat and pour in the coconut milk and season it with salt. Add 2 cups of water and bring it to a boil, stirring occasionally. Once the broth has been simmering for about 10 minutes and the chicken is cooked through, add the prawns and boil for 10 more minutes over low heat so that the prawns are cooked. Turn off the heat. Make sure there are enough broth.
Squeeze the juice of half a lime into the broth for a touch of tanginess.
Serve the noodles in a bowl with the hot broth with all the assortment of condiments / toppings / garnishes so that everyone can customise the dish to their taste.
Linking this recipe with Kitchen Dreaming Weekend Social