Mee Curry
Mee Curry
Savor this quick and easy chicken curry noodles recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • ½ Chicken chopped into small chunks
  • 2 tablespoons Curry powder
  • 1 Cinnamon stick
  • Fennel
  • Cumin
  • 1 Star anise
  • 2 sprigs Curry leaves
  • 1 packet Coconut milk
  • 1 litre Water
  • 6 Shallots
  • 4 cloves Garlic
  • 1 centimetre Ginger
  • Salt to taste
  • Sugar to taste
  • 4 tablespoons Vegetable oil
  • Tau Pok or Tofu
  • Fish cakes
  • 200 grams fresh Prawns, steamed and peeled
  • 1 cup Bean sprouts
  • 200 grams Yellow Noodles
  • 200 grams Rice Vermicelli Noodles
  • Sambal [Chilli Paste]
  • Kalamansi lime
  1. Blitz together shallots, garlic and ginger. Set aside.
  2. In a pot, add vegetable oil, cinnamon stick, curry leaves, fennel, cumin and star anise and fry for a few minutes before adding in blended items. Fry until fragrant for at least 5 minutes on a medium to high heat.
  3. Add curry powder and fry for another 5 minutes with some water, before adding in chicken. Stir to coat the chicken in the curry paste. Add 2 cups of water if chicken starts sticking to the bottom of the pan or if the curry is thickening up
  4. Once chicken is cooked, add the fish cakes and coconut milk with another 3 cups of water. Sprinkle in salt and a dash of sugar and taste.
  5. Bring curry to a small simmer and add taupok/tofu
  6. In a bowl, add half yellow noodles and half rice vermicelli noodles. Place Bean Sproutss on top and scoop curry onto noodles with some chicken, fish cakes, steamed prawns and taupok/tofu
  7. Serve with sambal and kalamansi lime

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