Curry Chicken Noodles
NOT AVAILABLE
5 SERVINGS
INGREDIENTS
Curry Stock:
- Curry Leaves 30gm
- Assam Skin 2pcs
- Lemon Grass 2stalks
- Pandan Leaves 1bundle
- Coconut Milk 500gm
- Curry Paste 500gm
- Corn Oil 50gm
- 4 Potatoes
- 10 Tau Pok, dried bean curd
- Water 3000gm
- Yellow Noodles, fresh 1000gm
Curry Paste:
- Ginger 100gm
- Shallot 100gm
- Garlic 50gm
- Dry Chili (pre soaked) 80gm
- Galanga (blue ginger) 30gm
- Curry Powder 100gm
- Corn Oil 50gm
METHOD
- Blend all the ingredients for the curry paste in a food processor till fine.
- Stir fry the curry paste until it turns dark red.
- Add in curry leaves, assam skin, lemon grass, pandan leaves and water.
- Simmer for 45 mins, add in chicken wing and potatoes and simmer for another 10 mins.
- Add in tau pok, coconut milk and simmer for another 5 mins.
- Blanch yellow noodles in a pot of hot water and transfer to a large bowl when cooked.
- Place chicken wings, tau pok and potatoes and fill the bowl with gravy.
Chicken 3 Joint Wing
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Eric Teo, Local Celebrity Chef
Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.
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