Curried chicken over egg noodles, khao soi style

Recipe from Hugo Saint Jacques.

Difficulty level: Beginner (easy)
Total return: 4 stakes
Preparation time: (20 minutes)
Cooking time: (40 minutes)

ingredients

Homemade curry

• 1 c. 1 tablespoon (15 ml) black pepper
• 1 c. 1 tablespoon (15 ml) cloves
• 3 tablespoons. 1 tablespoon (45 ml) coriander seeds
• 3 tablespoons. 1 tablespoon (45 ml) cumin seeds
• 1 c. 1 tablespoon (15 ml) fennel seeds
• 8 cardamom pods (seeds only)
• 3 tablespoons. 1 tablespoon (45 ml) dried pepper flakes
• 2 tablespoons. 1 tablespoon (30 ml) ground ginger
• 3 tablespoons. 1 tablespoon (45 ml) ground turmeric

It's okay

• 1/2 cup (125 ml) of store-bought red curry paste
• 1 c. 1 tablespoon (15 ml) homemade dry curry mix
• 2 tablespoons. 1 tablespoon (30 ml) low-sodium soy sauce
• 2 cups (500 ml) chicken broth
• 2 cups (500 ml) coconut milk
• 8 boneless chicken thighs

pruning

• 454 grams (1 lb) of fresh egg noodles
• Lemon wedges
• Crispy egg noodles
• Coriander leaves

to prepare

level 1 : For the curry powder, heat whole spices (pepper, cardamom, cumin, coriander, fennel, and cloves) to toast for 2 to 3 minutes. Then grind it in a mortar and add the rest of the spices. Reserve in an airtight container.

The second step : In a circular shape, brown the thighs, seasoned with salt and pepper, in a little oil to color them slightly. Then add the coconut milk, curry paste, dry curry mixture, soy sauce and chicken broth.

Step 3: Then reduce the heat and leave it to simmer for 30 to 40 minutes.

Step 4: In a separate pot, boil water and cook the noodles according to the time specified on the package. Drain and reserve.

Step 5: Serve the dish in bowls with the pasta on the bottom followed by the chicken and sauce. Garnish with crispy vermicelli, coriander and lemon slices.