Curried chicken is basically awesome, and something that we (as normal americans) have had a really hard time finding a legitimate recipe for. Well, legitimate or not, this is the best iteration of authentic curry chicken that we have encountered. Seriously good, and seriously smelly!!
The recipe comes from my favorite… The Kitchn. Egg Noodles with Rich Chicken Curry Sauce
Here are our mods:
2 tablespoons vegetable oil
1 garlic cloves, roughly chopped
1 shallot, chopped
2 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
1/2 cup low-sodium chicken broth
I package boneless skinless chicken thighs, cut into bite-size pieces
1 teaspoon fish sauce
1 1/2 teaspoons sugar
8 ounces fresh or dried egg noodles (Asian-style or Italian)
We garnished with :
Roasted chopped peanuts
Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
• Sauce can be made one day ahead and refrigerated. Reheat and serve with freshly-cooked noodles and garnishes.