Ingredients with Measurements:
- 1 package of rice noodles (250g)
- 2 chicken breasts, sliced thinly
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 can of coconut milk (400ml)
- 2 cups of chicken broth
- 2 tablespoons of fish sauce
- 1 tablespoon of palm sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the rice noodles in cold water for 15 minutes or until soft. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic and onion and sauté until fragrant.
3. Add the chicken and cook until browned on all sides.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir until the chicken is coated with the spices.
5. Pour in the coconut milk and chicken broth. Add the fish sauce and palm sugar. Stir until well combined.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
7. Add the rice noodles to the curry and stir until well combined. Cook for an additional 5 minutes or until the noodles are heated through.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the curry.
- Use different types of noodles such as egg noodles or udon noodles.
- Add a squeeze of lime juice for extra tanginess.
Tips and tricks:
- Soak the rice noodles in cold water to prevent them from sticking together.
- Brown the chicken before adding the spices to enhance the flavor.
- Adjust the amount of curry powder according to your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Mi Koclok Curry in individual bowls garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent any foodborne illnesses.
Food history:
- Mi Koclok Curry is a traditional Indonesian dish that originated from the city of Cirebon in West Java.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the Mi Koclok Curry as a main dish for lunch or dinner.
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Region: Indonesian