Name: Chicken Curry Noodle Bowl
Ingredients: Curry Paste; 1 small onion chopped up; 1 clove largeof garlic; 1 thumb of peel ginger chopped up; tsp ½ red chilli deseeded and chopped up (or 1of dried chilli flakes); 1 tbsp heapedmild curry powder; 1 tbsp veg oil; 3 tbsp light soy sauce; 1 tin of coconut milk; 1 chicken stock cube crumbled; Pinch of sugar; 2 spring onions chopped into 2-inch chunks; Salt and pepper; 4 chicken breasts/8 chicken thighs (if small); 4 in nests of rice noodles (rehydratecold water); Spring onions finely sliced and chilli for garnish (to serve); Steamed Green beans/steamed broccoli/julienne raw carrots/cucumber (to serve); Sesame seeds (toast for a couple of minutes if you have time to give even more flavour, to serve)

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Ingredients

curry paste
1 small onion chopped up
1 clove largeof garlic
1 thumb of peel ginger chopped up
tsp ½ red chilli deseeded and chopped up or 1of dried chilli flakes
1 tbsp heapedmild curry powder
1 tbsp Veg oil
3 tbsp Light Soy Sauce
1 Tin of coconut milk
1 chicken stock cube crumbled
Pinch of sugar
2 spring onions chopped into 2-inch chunks
Salt and Pepper
4 chicken breasts/8 chicken thighs if small
4 in nests of rice noodles rehydratecold water
Spring onions finely sliced and chilli for garnish to serve
Steamed Green beans/steamed broccoli/julienne raw carrots/cucumber to serve
Sesame Seeds toast for a couple of minutes if you have time to give even more flavour, to serve

Cooking Instructions

Place your rice noodles in cold water to rehydrate.
In a food processor put in the onion, garlic, ginger and chilli, good pinch of salt and pepper with 2 tbsp of veg oil and blitz to make a paste.
In a pan –add in the curry powder and dry fry and allow it to fry for a couple of minutes until fragrant and then add back the blitzed paste and fry again for another couple of minutes. Take the pan off the heat. Make sure the paste does not burn, if it starts to catch then add a splash of water.
Now spoon 2 heaped tbsp of the paste over the meat (chicken breast/thigh) and cover all over the meat. Pop these into the airfryer at 180C for 20 minutes. Flip at the 10 min mark. If the meat is quite thick it might need a little bit more time to cook, cut in to check.
Now reheat the paste in a large frying pan, add in the spring onion chunks, the soy sauce, crumbled stock cube and a pinch of sugar. Stir to mix it all together. Finally add in the coconut milk and approx. 500 ml of water, bring this to the boil and simmer for at least 10 minutes. Taste and season accordingly.
Add in the rehydrated noodles for a couple of minutes to heat through.
Divide the noodles into 4 bowls.
Blanch or steam your veggies and finely julienne carrots if you want and place in the noodle bowl.
Slice your cooked chicken and place on top. Garnish with spring onions and chilli and sesame seeds.