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