Ingredients8 — 10 tsp garam masala
4 — 6 tsp salt
4 — 8 tsp white sugar
300 — 500g chicken tenderloins or breast
200g dried wide rice noodles
2 tsp rice bran or canola oil
1 can light coconut milk
1 cup liquid chicken stock (from powder)
1/2 tsp turmeric
1 medium red onion, halved and finely sliced
1 — 2 fresh red chillis, finely sliced
2 limes, sliced into wedges
Handful of fresh coriander, very roughly
Method01 | Combine the garam masala, salt, and white sugar. Play around with the quantities until you strike the desired balance between spicy, salty, and sweet. Chop the chicken into 5cm-long chunks and toss through the spice mix until well coated.
02 | Heat the oil in a large non-stick frypan over a medium heat. Add the chicken and cook for five minutes, stirring frequently.
03 | Meanwhile, fill a large pot with water and bring to the boil. Add the rice noodles. Cook until tender, drain and rinse with cold water to prevent them sticking.
04 | Add the coconut milk, chicken stock and turmeric to the chicken. Stir well to combine. Add the red onion, keeping a little aside to use as a garnish. Turn the heat up until the liquid is almost boiling, then reduce the heat to a gentle simmer. Cook for 10 —15 minutes, until the chicken is cooked through. Taste it as you go and more garam masala if needed.
05 | Just before serving, add half the chillis to the pan. Divide the rice noodles between four bowls. Top with the coconut chicken, the reserved red onion and chillis, coriander, and a few lime wedges.