Saucy curried noodle bowl with crispy chicken | Good Food

Ingredients

• 1 chicken breast chopped into chunks
• 1 tbsp cornflour
• 2 tbsp vegetable oil
• 1 onion finely chopped
• 2 garlic cloves grated
• 2 tsp medium curry powder
• ½ tsp turmeric
• 400ml low-salt chicken stock
• 2 tbsp coconut cream
• 300g stir-fry veg (we used a mix of baby corn, broccoli and sugar snap peas)
• 300g straight-to-wok udon noodles
• 10g coriander roughly chopped, to serve