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Curry Chicken Noodles

Curry Chicken Noodles

Curry Chicken Noodles Recipe

Use your favourite brand of instant chicken curry sauce to whip this dish in a jiffy. I am using a 240 grams of A1 Chicken Curry Sauce.


  • 1 tbsp cooking oil
  • 5 shallots peeled and chopped finely
  • 1 packet instant curry sauce
  • 4 sprigs curry leaves
  • 700ml water
  • 2 chicken thighs cut to small pieces
  • 200 grams chicken breast
  • 2 russet potatoes peeled and cut to small chunks
  • 50g tau pok (tofu puffs) sliced vertically to 2 cm length
  • 100g cooked fish cake sliced thinly
  • 200ml coconut milk
  • 200g yellow noodles
  • chilli powder to taste
  • salt and/or fish sauce to taste


  1. In a wok, heat oil and fry the shallots until lightly browned. Add curry sauce and curry leaves, stir fry for a few minutes until fragrant.
  2. Add water and chicken. Simmer for 10 minutes.
  3. Add potatoes and simmer for another 10 minutes, or until the chicken is cooked and potatoes are tender.
  4. Add tau pok and fish cake slices, simmer for 2 minutes.
  5. Reduce heat, stir in the coconut milk and warm the curry. Add chilli powder to taste for extra heat and season to taste with salt and/or fish sauce. If the curry is too thick, add some hot water. It should be slightly soupy.
  6. Take out the cooked chicken and shred to smaller chunks.
  7. Blanch noodles in boiling water and a bit of oil. Drain and portion noodles in serving bowls. Top each bowl with potato, fish cake, tau pok and chicken. Ladle curry gravy over.
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24 comments on “Curry Chicken Noodles”

  1. Thanks so muchh!
    This looks tasty, gonna try it out :)

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