Chicken Noodle Korma
A mild and creamy Indian-inspired chicken noodle dish, perfect for a weeknight dinner. The restorative properties of the spices will leave you feeling refreshed and rejuvenated.
Ingredients
- ●1 pound, cut into bite-sized pieces chicken breastboneless and skinless
- ●8 ounces noodlespreferably rice noodles
- ●2 teaspoons malaysian curry powderor substitute with Indian curry powder
- ●1 teaspoon restorative turmeric powderor substitute with regular turmeric
- ●1 teaspoon (used to make a yogurt sauce) yeasty active dry yeast
- ●1 cup plain yogurtfor the yogurt sauce
- ●2 tablespoons coconut oilfor cooking
- ●1 medium, diced onionfor added flavor
- ●3 cloves, minced garlic
- ●2-3, sliced green chilies
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Heat oil in a large skillet over medium heat.
- 2
Add the onion, garlic, and chilies. Cook until the onion is translucent.
- 3
Add the chicken and cook until browned.
- 4
Add the curry powder and turmeric. Cook for 1 minute.
- 5
Add the yogurt sauce (made by mixing the yeast with yogurt) and stir to combine.
- 6
Add the noodles and stir to combine.
- 7
Reduce heat to low and simmer for 5-7 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot and garnish with chopped cilantro (if desired).
- 10
Let the dish rest for a few minutes before serving to allow the flavors to meld together.
- 11
Serve with a side of naan or rice for a filling meal.
- 12
Garnish with chopped cilantro and serve with a dollop of yogurt sauce on top (optional).