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Curried chicken over egg noodles, khao soi style

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.

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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.