This recipe is worth the effort to prepare. It’s wholesome, filling and healthy, and if you are vegetarian you can omit the chicken and replace with Paneer, or if you are vegan/vegetarian, tofu or tempeh work well, as does simple baked peppers to go with the mushroom.
Serves 2 hearty portions.
You’ll need:
1 packet of chicken drumsticks (I used Daylesford Organic from Ocado)
1/4 packet of coconut cream (I used a Coconut Merchant block from Ocado)
1 punnet of mushrooms (or as many as you fancy - they do shrink a bit when you bake them)
Apple Cider Vinegar - a couple of teaspoons (I used Organic Apple Cider vinegar with the mother from Lidl)
2 x individual packets of Organic Ocean’s Halo Ramen Noodles OR 60g dry noodles per person, cooked to the packet instructions (Ocado or Tesco have Ocean’s Halo).
Water to lengthen the coconut cream - about 1/2 pint but you might need more in order to lengthen the sauce and make sure the chicken is immersed if you are using it.
For the curry paste: 1 tsp salt, 1 x chopped chilli (any will do), a tablespoon of tomato puree (I used Tarantella which is excellent and comes in little tins that are about the right amount), a grated 1/2 thumb size piece of ginger, 2 grated garlic cloves, 5 teaspoons of curry powder, 2 teaspoons of powdered turmeric (or the same amount as the ginger if you are lucky enough to have fresh), 5 finely chopped fresh kaffir lime leaves (I cannot find these organic, but adore them so much, that I buy them frozen from Ninnsi Asian Supermarket on Beverley Road in Hull and then just leave them to defrost for a few mins.
Fresh chopped coriander to serve.
How to:
Put the curry paste, water and coconut cream in a pan and heat until the coconut cream has melted. Add the chicken, put a lid on and simmer gently for about 30-45 mins. Turn off the heat and leave to cool down and little and for the meat to rest. If you are doing the vegetarian option, simply do as above but only simmer for 15 mins. Add your tofu/tempeh/paneer after 15 mins and turn off the heat.
While the above is happening, grill the mushrooms (and other veg if using) for about 15 mins.
Once the sauce has cooled for about 10 mins, carefully remove the chicken from the bones and tear the meat into pieces of a size of your choice (or sieve out the tofu/tempeh/paneer and put to one side).
Make up the noodles to the packet instructions, bring the sauce up to heat at the same time, and while that is happening, put the chicken/tofu/tempeh/paneer in the two bowls at the bottom, follow with the mushrooms or other veg.
Then put the drained noodles on top of each bowl.
Pour over the sauce - split it in to two portions.
Top with the coriander and a sprinkle of cider vinegar.
I like to serve with optional soya sauce on the side. We have these chopsticks, bowls and spoons that I picked up in Vietnam some years ago, I love serving it in those.
Enjoy!
