Ingredients–

• 300 gm noodles
• 1 large chicken breast
• 1/2 tbsp grated garlic
• 1/2” piece of ginger, grated
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• 2 dry red chillies
• 300 ml coconut milk
• Salt to taste

For the Toppings –

• 4 eggs
• 6 cloves garlic
• 2-3 shallots
• 2-3 green onions
• Chopped coriander leaves
• Lime wedges
• Chilli oil
• Fried peanuts
• 1-2 green chillies
• Oil for frying

Method –

1. Cut the chicken into small bite sized pieces
2. Add ginger and garlic to the chicken
3. Sprinkle over turmeric powder and some salt
4. Mix well and set aside
5. Next, prepare all the toppings and garnishes
6. Hard boil the eggs, finely chop the coriander leaves, finely slice the green onions and green chillies and put them separately in small bowls
7. Finely slice the shallots and garlic
8. Heat oil in a small pan
9. Fry the garlic slices until they are light golden. Drain the excess oil and put in a small bowl
10. Fry the onion till it turns golden
11. Drain and put in another bowl
12. Boil the noodles and set aside
13. Transfer the oil to a large wok
14. Once the oil is hot, add the cumin seeds and dry red chillies to the oil
15. Add the marinated chicken pieces and fry till they are cooked
16. Lower the heat
17. Add the coconut milk and season with salt
18. Bring it up to a simmer, stirring occasionally
19. Once the sauce is simmering for about 10 minutes, turn off the flame
20. Serve the noodles and the broth separately with all the condiments in small bowls