Dry Malaysian chicken curry mee

For the spring onion oil

Ingredients · Servings 4

500g boneless, skinless chicken thighs
1 tsp ground turmeric
2 tbsp vegetable oil
1 onion finely chopped
3 garlic cloves finely chopped
2 curry leaf stalks leaves picked and stalks discarded
2 tbsp curry powder (I use Baba's; see tip)
100g Malaysian chicken curry paste (see below)
200ml coconut milk (see tip)
300g potatoes cut into 2cm cubes
1 tbsp chicken stock powder
100ml vegetable oil
100g spring onions halved
35ml light soy sauce
35ml dark soy sauce
15g granulated sugar
300g dried fine egg noodles
4 tbsp crispy onions (optional)
1 red chilli sliced (optional)
1 spring onion chopped (optional)

Method · 1 h

For the spring onion oil, heat the oil in a small saucepan over a medium heat and brown the spring onions slowly, flipping occasionally for about 12-15 mins until browned all over. Remove the spring onions from the pan using a slotted spoon, and discard. Add both soy sauces and the sugar to the oil in the pan, stir and cook for 1 min until it starts to bubble up. Set aside.
Cut the chicken into 2.5cm cubes. Combine the turmeric with a little water and salt, and massage this into the chicken pieces until they are thoroughly coated. Set aside to marinate until needed.
Heat the 2 tbsp oil in a saucepan over a medium heat and cook the onion, garlic and curry leaves until the onion has softened and become translucent.
Mix the curry powder with a little water to form a paste, then add this to the pan along with the chicken curry paste. Cook for 5 mins. Add the coconut milk, 150ml water and the potatoes. Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 15 mins, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan.
Add the marinated chicken, 100ml water and the stock powder. Simmer for 15 mins until the chicken is cooked through and the potatoes are tender. Don’t worry if some potatoes are on the verge of breaking apart – this will help thicken the sauce (see tip below).
Cook the egg noodles following pack instructions until al dente, then drain and return to their pan. Tip the spring onion oil over the noodles and toss to coat evenly. Or, spoon the dressing on a little at a time, if you want to be more in control of the salt level.
Divide the noodles between plates and drench with the chicken curry. Garnish with crispy onions, sliced chillies and chopped spring onions, if you like.

To serve

kcal982

fat54g

saturates12g

carbs82g

sugars13g

fibre9ghigh

protein39g

salt6.91g