Quick Curry Chicken Noodles
Potatoes and Carrots

A comforting bowl of curry chicken noodles featuring tender chicken cubes, potatoes, and carrots simmered in a rich curry sauce and tossed with instant noodles.

Ingredients

• 2 blocks instant noodles
• 1 onion
• 2 potatoes
• 2 carrots
• 300 g chicken breast
• 15 g butter
• 1 piece curry cube
• to taste boiling water

Instructions

1. 1Boil Instant Noodles

   

   When the water boils, put in two blocks of instant noodles. Cook for one minute, then take them out.

   Tip: Make sure the water is at a rolling boil before dropping in the noodles.
2. 2Soak in Cold Water

   

   Put them into cold water to soak, then take them out and set aside.

   Tip: Soaking in cold water helps stop the cooking process and keeps the noodles firm and chewy.
3. 3Slice the Onion

   

   Slice the onion thinly on a wooden cutting board using a sharp cleaver or knife.

   Tip: Keep your fingers curled inward while slicing to protect your hands.
4. 4Cube the Potatoes

   

   Cut the potatoes into small cubes on a wooden cutting board.

   Tip: Uniform potato cubes ensure they cook evenly and take the same amount of time.
5. 5Cube the Carrots

   

   Cut the carrots into small cubes on a wooden cutting board.

   Tip: Cut them to a similar size as the potatoes so they blend well in texture.
6. 6Cube the Chicken

   

   Cut the chicken breast into small cubes; chicken thigh works too.

   Tip: Trim any excess fat from the chicken breast before cubing for a cleaner taste.
7. 7Melt Butter in Pan

   

   Heat the pan and melt a bit of butter over medium heat.

   Tip: Make sure the pan is heated properly before adding the butter so it melts evenly without burning.
8. 8Sauté Onions

   

   Add the sliced onions to the melted butter and stir-fry until translucent.

   Tip: Stir continuously to coat the onions evenly with the melted butter.
9. 9Cook Chicken

   

   Add the chicken cubes and stir-fry until the color changes completely.

   Tip: Ensure the chicken pieces are cut into uniform sizes so they cook evenly.
10. 10Add Carrots

    

    Pour in the carrot cubes and mix well with the chicken and onions.

    Tip: Carrots take a little longer to soften, so introducing them early helps them cook through during simmering.
11. 11Add Potatoes

    

    Pour in the potato cubes and stir-fry over high heat briefly.

    Tip: Stir-frying the potatoes briefly helps them hold their shape better when simmering.
12. 12Add Curry and Water

    

    Put in a piece of curry cube, pour in an appropriate amount of boiling water, and simmer over low heat.

    Tip: Simmer for at least 5 minutes to ensure the potatoes are fully cooked and the curry sauce thickens properly.
13. 13Simmer Curry Mixture

    

    Cook for 5 minutes or more, otherwise the potatoes might not be fully cooked, until the sauce reduces nicely.

    Tip: Simmer for at least 5 minutes so the potatoes become tender and absorb the full curry flavor.
14. 14Add Noodles to Sauce

    

    When the sauce has reduced to the proper consistency, you can add the pre-soaked noodles.

    Tip: Ensure the noodles are pre-cooked briefly and rinsed so they do not overcook when combined with the thick sauce.
15. 15Stir-Fry and Serve

    

    Stir-fry evenly so the noodles absorb the flavor, and it is ready to be served.

    Tip: Mix thoroughly with a wooden spatula to make sure every strand of noodle absorbs the rich curry flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions