Coconut Chicken Curry

Recipe by Our Cookbook Collection

Mark Boughton Photography / styling by Teresa Blackburn

"Curry" is from the Indian word kari, meaning "sauce." It is used to describe any spicy, sauce-based dish. It actually contains no curry powder.

Ingredients

3tablespoons fish sauce, plus more for serving; 3tablespoons reduced-sodium soy sauce; 3-- garlic cloves, chopped; 2tablespoons grated, peeled fresh ginger; 2teaspoons ground turmeric; 2pounds boneless chicken breasts or thighs, cut into 1-inch pieces; 3tablespoons vegetable oil; 2medium onions, chopped (about 2 cups); 2teaspoons paprika; 3-- (13 1/2-ounce) cans unsweetened lite coconut milk; 5cups reduced-sodium chicken broth; 1/2cup chickpea or all-purpose flour; 1pound dried, thin Chinese egg noodles (labeled "chow mein stir-fry noodles")
Garnishes:: 6-- hard-cooked eggs, peeled and cut into 1/4-inch-thick slices; 4tablespoons roasted dried red chiles; 1large yellow onion, slivered; 2-- green onions, chopped; 1cup coarsely chopped cilantro; 2-- limes, quartered

Combine fish sauce, soy sauce, garlic, ginger and turmeric in a medium bowl. Add chicken and toss to coat well. Set aside.
Heat oil in a Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, 3 to 4 minutes. Add paprika.
Add chicken. Cook 4 to 5 minutes. Add coconut milk and broth. Cover and simmer over low heat 20 minutes.
Place chickpea flour in a small bowl. Ladle 1/2 cup warm soup liquid from the Dutch oven into the flour. Stir until smooth. Add paste to soup. Simmer over medium-low heat until soup is thick, 5 to 10 minutes.
Cook noodles according to package directions. Drain and rinse under cold running water.
Divide noodles among 8 individual serving bowls. Ladle about 1 1/2 cups soup over noodles in each bowl. Garnish with eggs, chiles, onions, cilantro, limes and fish sauce.

Recipe adapted with permission from The Asian Grandmothers Cookbook (Sasquatch Books, 2009)