Ingredients: 1 teaspoon Sunflower Oil – saffola active,3 Spring Onion Greens – finely chopped,4 cloves Garlic – finely chopped,2 inch Ginger – thinly sliced,2 teaspoon Sriracha sauce,100 grams Tofu – cut into small cubes,250 grams Chicken breasts – cut into small pieces,40 grams Rolled Oats Or Instant Oats,40 ml Coconut milk,200 grams Egg noodles – boiled,Red Chilli powder – to taste,Salt – to taste
Time in minutes: 50 Servings: 4 Course: Lunch Diet: Non Vegeterian
Instructions: To begin making the Hot and Spicy Chicken Curry Noodles recipe, first boil the noodles and keep aside.In a heavy bottomed pan, heat oil and fry the spring onion, ginger and garlic until lightly browned.Add the sriracha sauce, salt and 1 cup of water and chicken. Cover the pan and simmer for 10 minutes until the chicken is cooked through.Reduce the heat, add the tofu, coconut milk, oats and stir. Add the chilli powder, check the salt and adjust to suit your taste.Give the curry a brisk boil, and turn off the heat.Serve Hot and Spicy Chicken Curry Noodles as an one pot meal for your weekend dinner with a glass of Pomegranate Mint Cocktail Recipe.