Curry Chicken Noodles – 咖喱鸡面

Similar to Thailand’s infamous red curry noodle soup, this sweet, spicy and creamy noodles soup, called Curry Chicken Noodles, is Singaporean’s happy contrast of hot broth, springy yellow noodles and tender steamed chicken.

Save and share this recipe for when you’re craving some curry chicken noodles from Hong Lim Food Centre *wink*

Looking for a seafood alternative? – Try out this recipe for Singaporean Laksa: https://youtu.be/R–tJQRVH20

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  • Servings: 3-4 pax

  • Time: 1 hr 20 min

  • Skill: Easy

Ingredients:

  1. 1.5kg Whole chicken

  2. 4 stalk Scallions (white part only)

  3. 3 slices Ginger

  4. 2 Potatoes (cut into bite sized pieces)

  5. 3.4 litres Water OR just enough water to cover your chicken

  6. 300ml Coconut milk

  7. ½ Lemon juice

  8. 1 sprig Curry leaves

  9. 450g Yellow noodles

  10. 100g Bean sprouts

  11. 55g Tau pok (cut into halves)

  12. 100g Fish cakes (cut into strips)

Spice blend:

  1. 500g Red Onions

  2. 200g Garlic

  3. 5 pcs Candlenuts

  4. 3 stalks Lemongrass (stem only)

  5. 3½  tbsp Curry powder

  6. 5 tbsps Chilli paste (add more to your preference)

  7. 1 inch knob Turmeric 

  8. 1½ inch Galangal

  9. 10g Belachan

  10. 10g Torch ginger bud

  11. Salt to taste

Steps:

  1. Wash & drain dry chicken. Transfer chicken into a deep pot of water, approx. 3.4 litres water OR enough water to submerge your whole chicken depending on different pot sizes.

  2. Poach the chicken for 50 minutes or slightly longer depending on the size of the chicken you have purchased. Season with salt to taste. Once chicken is done, soak it into another deep pot with room temperature water with some cubes of ice, set aside. Reserve chicken stock from poaching.

  3. In a blender, blend all spices listed into fine paste, set aside.

  4. In a pot with some cooking oil, pan fry blended spices until fragrant and color slightly deepens. Pour in chicken stock and add in potatoes. Simmer for 10 minutes. Add in coconut milk & tau pok. Mix well over low heat. Toss in curry leaves and squeeze in some lemon juice. Season salt to taste and set aside.

  5. In another pot, blanch yellow noodles, bean sprouts & fish cakes. Transfer into a bowl.

  6. Add in some chicken thigh pieces and pour some curry sauce over.

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