Serves 1
Directions
- 1Cut the chicken drumsticks into small pieces.
- 2Mix the chicken pieces with turmeric powder and salt.
- 3Dice the garlic and onion.
- 4Add oil to a big 5 L pot.
- 5Add the diced garlic and onion to the pot.
- 6Stir and cook the garlic and onion.
- 7Add one tablespoon of chili powder for color.
- 8Stir the chili powder into the garlic and onion.
- 9Add the seasoned chicken pieces to the pot.
- 10Cook the chicken until all the water comes out and evaporates.
- 11Continue cooking until it becomes oily.
- 12Add coconut milk and cook until aromatic for about 5 minutes.
- 13Add water to the chickpea flour and mix it well.
- 14Add the chickpea mix to the pot and immediately add hot water.
- 15Stir constantly to prevent lumps.
- 16Cook the noodles for 5 minutes in boiling water.
- 17Add 250 ml of sugar to the sauce and stir.
- 18Assemble the dish by placing noodles in a bowl.
- 19Add sliced red onion.
- 20Add coriander.
- 21Add a spoonful of chili flakes.
- 22Pour the coconut chicken sauce over the noodles.
- 23Add a hard-boiled egg.
- 24Garnish with a lemon wedge.
Ingredients
- Chicken drumsticks
- turmeric powder
- salt
- garlic
- onion
- oil
- 1 tablespoon chili powder
- 13.5 fl oz coconut milk
- chickpeas
- water
- noodles
- 250 ml sugar
- coriander
- lemon
- boiled egg
Equipment
big 5 L potbowlforkwooden spoon
Tips
- You can substitute chickpea flour with blended cooked chickpeas.
- The sauce should be creamy and sweet.
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