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If you’re a fan of curry, you’ll enjoy taking a bite out of this easy Chicken Curry with Noodles recipe.
Chicken Curry is one of those recipes that can be made dozens of different ways. A couple things that tie the recipes we frequently use together consist of just a few ingredients: curry seasoning, chicken and either coconut milk or coconut cream.
When I can find coconut cream, that is my go-to. It makes for a thicker, creamier curry.
In a pinch, coconut milk works nicely, and if you want to, there are several different ways you can thicken up the sauce.
For this recipe, using No Yolks Broad Noodles as a base to ladle our delicious chicken curry over, I opted not to thicken the curry. I could have easily made this into a Curry Chicken Noodle soup and it would have been divine!
If you’d like a thicker chicken curry and you’re using coconut milk like I did in this recipe, add 2 tablespoons of flour to the pan after the chicken has finished cooking.
But don’t worry…I’ll remind you of that step once we get there.
With this recipe, I’ll take you step by step through how to make this simple dish…complete with photographs showing you what to do.
For the first step to make our yummy Chicken Curry with Noodles, take approximately 1 pound of boneless, skinless chicken and cut it into cubes. I used chicken breast meat, but you could also use dark meat.
For the type of meat, it really comes down to preference. Some people prefer the flavor of dark meat over white meat.
Speaking for myself, most of the time I’m looking at prices on the packaging, and if I happen to see something I can use for a lower price, that’s what I’ll end up getting.
Once you have the cubed chicken, place it into a pan with 1-2 tablespoons of your preferred oil. I typically use olive oil to cook with.
Cook the chicken on medium heat, stirring on and off to turn the meat and make sure all sides are cooked through.
This is where you would stir in flour if you want to thicken the curry and are not using coconut cream. If you are cooking with coconut cream and still want a thickener, you could use 1 tablespoon of flour to help thicken your curry.
When using coconut milk, I would increase the flour to 2 tablespoons because the coconut milk is much thinner than coconut cream.
Time to add in the liquids to the recipe.
First, add in just 1/2 cup of chicken broth. If you’ve already added flour in to thicken the curry sauce, you’ll want to stir this in slowly.
If you’re adding it in without a thickener, then just pour and stir.
Next, add in the coconut cream or coconut milk.
In our case, I poured in 1 cup of coconut milk. Remember, I made a more soupy curry. If you want a thick curry sauce and can find coconut cream, that is ideal.
Coconut cream is one of those ingredients that can be difficult to find. It really depends on if your grocery store is big or small and if they carry a wide range of products.
Add in the curry seasonings.
I used two different curries. One of the really fun things about cooking with curry is that you can use a different kind of curry the next time you cook a recipe and totally change up how it turns out.
I also love how bold and colorful this seasoning is.
Once all the ingredients have been added, all that is left to do is stir and watch the flavors meld together.
Cook over medium-low heat for 20-25 minutes.
Serving up curry is fun.
Curry is one of those meals that is garnished with all kinds of greenery, not to mention nuts.
Whether you’re a fan of cilantro, green onions, cashews or peanuts, there is certainly a garnish that you will love to incorporate into your bowl full of curry.
No Yolks Broad Noodles is an excellent compliment to Chicken Curry. It’s a bit different than your typical curry with rice, and it’s always a great idea to change things up a bit.
Since we’re fans of noodles, it’s a no-brainer to serve up curry with a bowl full of noodles.
No Yolks are so versatile. While you can make yummy casseroles like this Chicken and Broccoli Noodle bake that we made a few weeks ago, you can also get creative and make something like a Miso or French Onion soup. Or how about some Sriracha Cheesy Noodles and Noodles with Kale and Walnut Pesto. All kinds of yum there!
I particularly love that No Yolks is a healthy egg noodle alternative, made from egg whites and no cholesterol, and are low in fat and sodium. Because let’s face it…we want to have the finest options available to us, and this meets those criteria.
When I cook No Yolks, they always cook up smooth, firm and fluffy because they are high quality noodles. And while I’m cooking up a few recipes using No Yolks Broad Noodles, they also come in a variety of other cuts to fit many different recipe concepts: Extra Broad, Fine, Kluski, Dumplings, and now Stir-Fry.
Dig in with a fork or a pair of chopsticks, because this meal is one that is easy and delicious to eat.
Just don’t forget that curry has a bit of a bite. Some bites will be super spicy, and others will more on the mild side.
Want it even spicier? You can always increase the amount of curry seasoning you add to the recipe.
Enjoy this tasty Chicken Curry with Noodles recipe. It’s an easy recipe that can be made with ingredients you have on hand as well as a few ingredients from the store. We love this delicious and simple weeknight dinner recipe.
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- 1-2 tablespoons olive oil
- 1 pound boneless, skinless chicken
- 1-2 tablespoons flour, optional (this is used to thicken the curry)
- 1/2 cup chicken broth
- 1 cup coconut cream or coconut milk
- 2 tablespoons curry seasoning (1 tablespoon each of two types of curry or 2 tablespoons of one type)
- 1/4 package No Yolks Broad Noodles
Cut approximately 1 pound of boneless, skinless chicken into cubes. Place cubed chicken, place it into a pan with 1-2 tablespoons of your preferred oil. Cook the chicken on medium heat, stirring on and off to turn the meat and make sure all sides are cooked through. To thicken curry (optional): Add flour to cooked chicken and stir until all incorporated. If you are cooking with coconut cream and still want a thickener, you could use 1 tablespoon of flour to help thicken your curry. When using coconut milk, I would increase the flour to 2 tablespoons because the coconut milk is much thinner than coconut cream. First, add in just 1/2 cup of chicken broth. If you’ve already added flour in to thicken the curry sauce, you’ll want to stir this in slowly. If you’re adding it in without a thickener, then just pour and stir. Next, add in the coconut cream or coconut milk. Add in the curry seasonings. Once all the ingredients have been added, all that is left to do is stir and watch the flavors meld together. Cook over medium-low heat for 20-25 minutes. In a separate pan, boil water and cook No Yolks Broad Noodles per package instructions. Serve curry over noodles and top with garnishes of choice.