Recipe: Dry Curry Noodle with Shredded Chicken

 One of my favourite types of laksa is curry laksa, also known as curry noodles. In certain parts of Malaysia, such as Ipoh, you can find a dry version of curry noodles and this recipe is my take on it.

Firstly, I poach the chicken breast and once cool, the chicken is shredded. At the same time, you can start making your curry sauce - mine includes blended onion, shallot and garlic which I saute until soft, then add curry powder and thick coconut milk, as well as reserved chicken stock. What you will get is a thick curry sauce, which you can serve with meehoon / bihun, boiled egg, long beans and shredded chicken... yum! The kids loved this as much as I did.

Dry curry noodle with shredded chicken

Dry curry noodle with shredded chicken
Recipe by Baby Sumo

Serves 4

Ingredients

250g chicken fillet or breast

900ml water

1/2 yellow onion, peeled and roughly cubed

1 shallot, peeled

2 cloves garlic, peeled

2-3 tbsp cooking oil

3 tbsp meat curry powder

1 tsp chicken stock granules

1 tsp salt

3-4 stalks curry leaf

200ml coconut milk 

8 stalks long bean, trimmed and cut to 1.5 inch lengths

2 eggs, boiled for 10 minutes, peeled and halved

200g bihun, soaked for 3 minutes in tap water

Red chilli or mint leaves, for garnish

1. Place 900ml water in a pot and bring to the boil. Once boiling, add the chicken and cook for 4-5 minutes over medium heat. Turn off heat, cover and leave aside for 10-15 minutes. After that, remove chicken from water and allow to cool before shredding. Set aside chicken stock for Step 3.

2. Place onion, shallot and garlic in a blender. Blend until fine.

3. Heat oil in a wok over medium high heat. Add the blended ingredients and saute for about 4-5 minutes, stirring frequently. Add curry powder and curry leaf and saute for a further 2 minutes, then add 700ml chicken stock from Step 1. Simmer at medium low heat for 20 minutes.

4. Add long beans. Season with salt and chicken stock granules. Pour in coconut milk and simmer for another 2 minutes. Taste, and season with more salt if necessary. 

5. Meanwhile, in a separate pot, bring half a pot of slightly salted water to the boil then cook bihun for 1-2 minutes, until soft. Remove and place into four serving bowls.

5. Ladle the thick curry sauce onto the bihun noodles and top with shredded chicken and half a boiled egg each. Garnish with red chillies  and mint leaves and serve.

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