Coconut Chicken Curry with Udon Noodles
It’s been gloomy and rainy here today, a typical east coast Canadian weather – predictably unpredictable! So I was inspired to make this comforting dish – coconut chicken curry and I’m partnering this with some bouncy udon noodles. I usually partner this with some rice, but I thought I’d do something different this time. I love coconut dishes with curry. It’s the perfect combination especially on a gloomy day. I make it a lot in the winter time too!
- 7-8 pcs chicken legs chicken breast is ideal
- 1/2 cup sweet mini peppers sliced
- 1-1/4 cup potatoes chopped
- 3 pcs white mushrooms cut into quarters
- white onion chopped
- 2 cloves of garlic minced or chopped
- 1 tbsp ginger cut in strips
- 250 mL coconut milk
- 1 tsp coconut sugar
- 1/2 tsp red curry
- 1/4 cup tomato paste
- himalayan salt
- extra virgin olive oil
- Udon noodles
HOW TO COOK THE UDON NOODLES:
-Boil 6 cups of water
-Add the udon noodles
-Cook for 3 minutes for al dente
-Run through cold water
COCONUT CHICKEN CURRY:
Start with olive oil in the pan over medium heat.
Add the garlic, onions, and ginger. Sautee until semi-brown.
Add the chicken and sear for 5 min on each side.
Put in the potatoes and cook for about 5 minutes.
Add the tomato paste and coconut milk.
Cover for about 10-15 minutes.
Add the mushrooms and peppers.
Cover the pot for a few minutes until the veggies are cooked to your preference.
Add salt, pepper, curry powder.
Serve with udon noodles.
Garnish with cilantro
OPTIONAL: If you find this dish too thick just add about 1/2 cup of water.
How To Make Chicken Adobo
Let’s be friends on Instagram: @monicajuno