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No-Fuss Fridays: Chicken Curry Noodles

No-Fuss Fridays: Chicken Curry Noodles Tired of turkey and ham leftovers? Try our No-Fuss chicken curry noodles! It is sure to get your taste buds excited with an array of authentic Singapore flavours!

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Chicken Curry Noodles

Preparation: 10 minutes
Cooking: 20 minutes
Serves: 2-3


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Singapore Chicken Curry

1 TBsp oil

150 g yellow noodles

350 g chicken thigh, bone-in

2 small (192 g) potatoes, chunks

400 mL (2 cups) coconut milk (ratio of coconut cream: water = 1 : 1.25) or milk

Coriander and chilli as garnish (optional)

 Cooking method:

1.       Heat oil in non-stick saucepan on medium to high heat. Add Spice Paste and stir fry for 1 minute.

2.       Add potatoes and chicken and stir fry for 3 minutes. Stir in coconut milk or milk and bring to boil.

3.       Simmer for 10 minutes. Add in yellow noodles and bring to boil.

4.       Serve hot.




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