Chicken cut into pieces
Onions finely chopped
1 inch piece
1 inch stick
Red chilli pepper
Gram flour (besan)
Hard boiled eggs peeled and quartered
Onions thinly sliced
Spring onions thinly sliced
Lemons cut into wedges
Fresh coriander leaves
Red chilli flakes
Garlic sliced diagonally and fried until golden
Heat oil in a pan. Add turmeric powder and onions and sauté till onions soften.
Add garlic and ginger and sauté for a minute.
Add cinnamon and bay leaf and continue to sauté.
Add chicken, coriander powder, cumin powder and red chilli powder and mix.
Add chicken stock and salt and bring the mixture to a boil.
Cook till the chicken is almost done.
Meanwhile boil the noodles till just done.
Drain, refresh and drain again and set aside in a bowl.
Mix gram flour in quarter cup of water and add to the chicken.
Stir and cook till the gravy thickens.
Add fish sauce and mix. Add coconut milk and stir and let it heat through.
Pour the chicken gravy over the noodles.
Serve the condiments in separate bowls.
Each person then can add the condiments as per their choice and eat.
Chef TipChef’s tip: for vegetarians you can replace the chicken with paneer or mushrooms or mixed vegetables.