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Sauce ¼ cup hoisin sauce ¼ cup water 1 tablespoon soy sauce low sodium 1 ½ teaspoons cornstarch ½ teaspoon sesame oil ¼ teaspoon red pepper flakes salt & black pepper to taste Stir Fry 10-14 oz chicken breast ¼ cup flour Salt & pepper 2 tbsp butter 1 1/2 packages ramen noodles 2 teaspoons oil 4 cups frozen stir fry vegetables 2 cloves garlic minced ½ teaspoon fresh ginger grated 2 tbsp olive oil (or any neutral-flavoured oil or ghee) 1 onion, finely chopped 1 tbsp freshly minced garlic 1 tbsp freshly grated ginger 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast) 1 tbsp curry powder (mild or medium, depending on preference, see note 1) 1 tsp ground turmeric 1 tsp ground cumin 1 tsp salt 2 tbsp tomato paste (concentrated puree) 1 cup (250 ml) chicken stock 400 ml (14 fl oz) canned coconut milk 1 tsp sugar 2 tbsp freshly chopped coriander (cilantro) (optional) 1 tsp coconut extract
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Dice chicken breasts into bite size pieces Place in container with flour, salt, and pepper. Toss to coat evenly with flour. In a pan, melt butter and cook chicken. Whisk sauce ingredients in a small bowl. Set aside. Bring 4 cups water to a boil and stir in ramen. Cook 3 minutes and drain reserving 1 cup pasta water. Once chicken is done, remove from pan and set aside. Cook vegetables in the skillet until tender crisp, about 3-4 minutes (may need longer for frozen.) Add ginger and garlic and cook 1 minute more. Add sauce and simmer until thickened, about 3-5 minutes. Stir in noodles. Add pasta water a little at a time to reach desired consistency. Coconut chicken curry (edited version) Heat the olive oil in a large, deep, heavy-based frying pan (see note 3) over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened. Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides. Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds. Stir in the tomato paste, followed by the chicken stock, coconut milk, coconut extract , and sugar. You might see the coconut milk separate, but that’s what we want (see note 4). Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened. Add the coriander and stir it through (if using). Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.
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