Malaysian style chicken with noodles

Serves 8

Ingredients:

8 large chicken pieces (breasts, legs, and thighs), about 2½lb (1.1kg) in weight, or 1 large chicken, cut up

sea salt and freshly ground black pepper

5 red chillies, seeded

2 tbsp curry powder

2 tsp turmeric

2 tsp ground cumin

6 garlic cloves, finely chopped

8 shallots, finely chopped

3 tbsp vegetable oil or sunflower oil

2 x 14oz (400g) cans coconut milk

2 tsp sugar

6 tomatoes, skinned and chopped

1 red onion, finely chopped

handful of fresh cilantro leaves, chopped, plus extra to garnish

2 cups chicken stock

1lb (450g) thick egg noodles

1 tbsp oil, for frying

Method:

1 Season the chicken and set aside. Put the chillies, curry powder, turmeric, cumin, garlic, shallots, and oil in a food processor and blend to a smooth paste.

2 Heat a large pan, add the paste, and cook over medium heat for 5 minutes, stirring frequently. Add the chicken skin-side down and cook for 10 minutes or until evenly browned. Turn halfway through cooking.

3 Shake the cans of coconut milk and add to the pan along with the sugar. Season with sea salt and freshly ground black pepper, bring to a boil, then reduce the heat and allow to simmer for 20 minutes until the mixture has reduced. Add the tomatoes and onion and cook for 10 minutes more, then stir in the cilantro. Cover and leave to stand.

4 Put the stock in a pan of hot water and bring to a boil. Add the noodles and cook for 8 minutes or until almost cooked but not too soft. Drain well. Heat the oil in a wok or deep frying pan, add the noodles, and cook for 3 minutes. Season with salt and freshly ground black pepper, then toss well and transfer to a platter. Spoon the chicken over the noodles, garnish with the remaining cilantro, and serve.

Malaysian style chicken with noodles