Ingredients with Measurements:
- 8 oz dried egg noodles
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Salt and pepper to taste
- Chopped cilantro and sliced green onions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for cooking chicken and sauce
- Tongs for stirring noodles
Step-by-step instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add chopped onion and garlic. Cook until softened, about 3-4 minutes.
4. Add curry powder, turmeric, cumin, and coriander to the skillet. Cook for 1-2 minutes, stirring constantly.
5. Pour in coconut milk and chicken broth. Stir well to combine.
6. Add fish sauce, brown sugar, and lime juice to the skillet. Stir well.
7. Bring the sauce to a simmer and let it cook for 5-7 minutes until it thickens slightly.
8. Add the cooked chicken strips to the skillet and stir to coat with the sauce.
9. Season with salt and pepper to taste.
10. To serve, divide the cooked noodles into bowls and ladle the chicken curry sauce over the top.
11. Garnish with chopped cilantro and sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and sauce
Serving size:
4 servings
Nutritional information:
Calories: 490
Fat: 23g
Carbohydrates: 42g
Protein: 29g
Sodium: 870mg
Substitutions for ingredients:
- Shrimp or tofu can be substituted for chicken
- Rice noodles or udon noodles can be used instead of egg noodles
- Soy sauce can be used instead of fish sauce
Variations:
- Add sliced bell peppers or carrots to the sauce for extra flavor and nutrition
- Use red curry paste instead of curry powder for a spicier dish
- Top with chopped peanuts or cashews for added crunch
Tips and tricks:
- To prevent the noodles from sticking together, toss them with a bit of oil after draining them.
- Make sure to cook the chicken until it is fully cooked through to avoid any foodborne illness.
- Taste the sauce before adding salt, as fish sauce is already salty.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with the noodles on the bottom and the chicken curry sauce on top.
Garnishes:
Chopped cilantro and sliced green onions
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or bok choy.
- Pair with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Steamed vegetables, such as broccoli or bok choy
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken until it is fully cooked through to avoid any foodborne illness.
Food history:
Mi Ayam Kari is a popular Indonesian dish that combines Chinese-style egg noodles with a spicy curry sauce. It is often served as a street food in Indonesia and is a favorite among locals and tourists alike.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve in a large bowl with the noodles on the bottom and the chicken curry sauce on top.
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Region: Indonesian