This easy to make stir-fry of chicken in a turmeric infused coconut sauce is perfect for a weeknight meal. It includes fresh vegetables, herbs and Japanese noodles.
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Wash the cucumber and cut it into thin slices. Peel the carrots using a vegetable peeler and thinly slice them too.
Peel 1 cm of fresh ginger using a tablespoon and cut or grate into fine pieces. Drain the can of baby sweetcorn.
Repeat this step for the fresh turmeric. As fresh turmeric will stain, we recommend you wear kitchen gloves.
Peel the onion and chop it as finely as possible. Remove any excess fat and sinew from the 3 chicken breasts and cut them into bite-sized pieces.
Fill a large saucepan with water and bring it to a boil. Cook the Japanese noodles according to the package instructions. Meanwhile, prepare the turmeric coconut sauce.
Heat the wok and add a dash of sunflower oil. Sauté the chopped onion for a while and then add the diced chicken. Stir fry the chicken until almost done, then add the carrots, green beans and cucumber.
Stir fry for a few minutes, then adds the coconut milk along with 1 teaspoon of chilli powder, 1 tablespoon of garam masala and 1 tablespoon of cumin seeds. Now add the fresh ginger and turmeric.
Mix everything together well and season with salt and pepper. Let it simmer for about 10 minutes over low heat.
Drain the Japanese noodles as soon as they are al dente. Serve the finished stir fry with the noodles. Enjoy your meal!
Can I substitute the Japanese noodles?
This stir-fried chicken in turmeric-coconut sauce also goes very well with boiled white rice or couscous.
Can I use dried herbs instead of fresh ones?
That is certainly possible, but fresh herbs are best for this dish. If you don't have fresh herbs, then substituting them with the dried variety is fine.
Can I replace the chicken with something else?
Instead of chicken, you could go for a vegetarian option, using tofu, or you could use a firm, white fish such as cod.