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Malaysian Curry : Curry Chicken Noodles

Ingredients A

  • 1 chicken of 1.5kg
  • 250g grated coconut
  • 400g yellow noodles
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • Some curry leaves
  • 2 stalks lemon grass, sliced
  • 100g dried bean curd

Ingredients B (Paste)

  • 8 red chilies
  • 60g shallots
  • 30g garlic
  • 2 stalks lemon grass, sectioned


  • 1 teaspoon salt
  • 2 teaspoon light soy sauce
  • 2 teaspoons curry powder
  • Seasonings
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoon light soy sauce

Method for Cooking Curry Chicken Noodles :

  1. Rinse chicken and cut into pieces. Drain and marinate with Marinade briefly.
  2. Squeeze grated coconut for 200ml of thick coconut milk, then add 500ml of water to the squeezed grated coconut to extract thin coconut milk.
  3. To make Paste : Place Ingredients B into a food processor and blend until a fine paste is formed. Remove and set aside.
  4. Rinse and blanch noodles in boiling water briefly. Remove and drain. Transfer to a bowl.
  5. Heat wok with some oil, stir-fry ground paste until fragrant. Add curry powder, chili powder, curry leaves and lemon grass. Stir-fry briefly. Add chicken, dried bean curd and Seasonings. Stir-fry well.
  6. Pour in thin coconut milk and bring to a boil using medium heat. Switch to low heat and simmer for 15 minutes or until the chicken is cooked.
  7. Lastly, pour in thick coconut milk and bring to a boil. Pour on top of the noodles. Serve.

Malaysian Curry

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Last Updated: 24/07/2011