Fried Chicken & Thai Style Curried Noodles
with Bell Pepper and Carrot
- Soya
- Wheat
- Cereals containing gluten
- Egg
Ingredients
2 unit(s)
British Chicken Breasts
180 milliliter(s)
Coconut Milk
45 grams
Yellow Thai Style Paste
(Contains: Soya)
15 grams
Ginger, Garlic & Lemongrass Puree
1 sachet(s)
Curry Powder Mix
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
1 unit(s)
Carrot
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Bell Pepper
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains: Egg)
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Trim and halve the carrot lengthways (no need to peel). Slice widthways into 0.5cm thick half moons.
Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and half the curry powder into another bowl, season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, boil a full kettle. Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil.
Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Wipe out the chicken pan.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
Add the bell pepper and carrots and stir-fry until starting to soften, 5-6 mins.
Once the veg have softened, add the yellow Thai style paste and remaining curry powder and fry until fragrant, 1 min more.
Then, stir in the coconut milk, soy sauce and water for the sauce (see pantry for amount). Bring to a boil then lower the heat and simmer until thickened slightly.
Once thickened, add the noodles to the curry sauce and stir until coated. Add a splash of water if it's looking a little thick.
Remove from the heat and stir in the lemograss, garlic and ginger paste. Taste season with salt and pepper if you feel it needs it.
When everything's ready, slice the crispy chicken widthways.
Share the noodles between serving bowls.Top with the fried chicken.
Enjoy!
