Chicken Curry And Noodles Microwave Recipes

CHICKEN CURRY WITH NOODLES

Steps:

• Cut approximately 1 pound of boneless, skinless chicken into cubes.
• Place cubed chicken, place it into a pan with 1-2 tablespoons of your preferred oil.
• Cook the chicken on medium heat, stirring on and off to turn the meat and make sure all sides are cooked through.
• To thicken curry (optional): Add flour to cooked chicken and stir until all incorporated. If you are cooking with coconut cream and still want a thickener, you could use 1 tablespoon of flour to help thicken your curry. When using coconut milk, I would increase the flour to 2 tablespoons because the coconut milk is much thinner than coconut cream.
• First, add in just 1/2 cup of chicken broth. If you've already added flour in to thicken the curry sauce, you'll want to stir this in slowly. If you're adding it in without a thickener, then just pour and stir.
• Next, add in the coconut cream or coconut milk.
• Add in the curry seasonings.
• Once all the ingredients have been added, all that is left to do is stir and watch the flavors meld together.
• Cook over medium-low heat for 20-25 minutes.
• In a separate pan, boil water and cook No Yolks Broad Noodles per package instructions.
• Serve curry over noodles and top with garnishes of choice.

CHICKEN CURRY AND NOODLES (MICROWAVE)

Steps:

• Prepare noodle by putting a bowl of boiling water to loosen.
• Slice chicken into strips.
• Place coconut cream, Thai curry paste,lemon juice & rind into a microwave safe bowl and cook (750W) for 1 minute. Remove and add the.
• chicken,capsicum, onion, zucchini, snow peas, chicken stock and seasoning to taste,.
• Cook in micowave for 8 minutes.
• When cooked add drained noodles and cook again for 1-2 minutes.
• Remove and garnish with bean shoots and spring onions to serve.