Burmese Curry Noodle | Chef Wan Lifestyle

Ingredients

• 1 chicken (remove the skin and cut small)
• Peanut oil to fry
• 2 onions (sliced thinly)
• 6 cloves Garlic (chopped finely)
• 1cm ginger, chopped finely
• 1 tbsp. chili powder
• 1 tbsp. turmeric powder
• ½ tsp. black pepper powder
• 4 cups thick coconut milk
• 4 cups cold water
• ½ cup peanuts, pounded
• 1 cup channa dal powder
• 1 cup cold water
• 5 tbsp. fish sauce
• 1 handful coriander leaves
• 300g yellow noodles
• 4 boiled eggs
• 6 small limes
• 1 fishcake, sliced thinly
• Fried onions
• Marinate the chicken with salt and turmeric.
• Let it rest
• Heat some oil in a pan and stir-fry the onions, garlic and ginger until soft.
• Add the chicken and chili powder.
• Let the combined ingredients reduce and release water for 10 minutes.
• Add the coconut milk, water, black pepper, coriander leaves and let it boil for another 20 minutes.
• Add the fish sauce, sugar, peanuts and the channa dal that has been mixed with water prior to this.
• Cook for another 10 minutes and add in more salt if needed before serving it with the noodles.
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