Craving something comforting and flavourful? Try this Chicken Curry Noodles – rich, fragrant curry and tender chicken with your favourite noodles. Perfect for busy weeknights!
When you need quick comfort in a bowl, you need to give this Chicken Curry Noodles or Curry Chicken Noodles (mee kari/kari mee/curry mee) a go! This dish is sometimes referred to as curry laksa, but don’t mistake it for Laksa.
Spicy, creamy, soupy curry over your favourite noodles in less than 30 minutes… this is going to be your new favourite satisfying and comforting meal. Whether you’re craving something comforting or want to impress your guests with a unique dish, this recipe has you covered.
Why You’ll Love This Dish
- ULTIMATE COMFORT FOOD: The combination of a rich, soul-warming curry, tender chicken and your favourite noodles is the epitome of comfort food.
- Quick and Easy: Despite its impressive taste, my recipe is straightforward and is done is just 30 minutes!
- Perfect for All Occasions: It’s a family-friendly weeknight dinner or a show-stopping dish for entertaining guests.
Key Ingredients for Chicken Curry Noodles
- Chicken: Boneless chicken breasts of thighs will cook the quickest, but you can essentially use any chicken you like.
- Noodles: Choose your favourite type of noodles – I used yellow Hokkien noodles, but egg noodles, rice noodles, vermicelli or even soba noodles will work well.
- Aromatics: Garlic, ginger, and onions are the flavour base for the curry. Blend these into a paste for a richer base.
- Curry Powder: The most important ingredient is Curry Powder! Any curry powder will work, but my go-tos are Baba’s and House Brand. Make sure the curry powder you’re purchasing is NOT salted! I also added a pinch of turmeric powder, for a boost of antioxidants, and chilli powder for more heat, but these two are optional.
- Stock: Stock will add instant flavour to the curry chicken, without the long cook time. Use any stock you like – I used a cube of chicken stock, dissolved in warm water. If using homemade stock, add more salt to the curry later on.
- Coconut Milk / Coconut Cream: Creamy coconut milk adds richness and balances the spiciness of the curry paste.
- Vegetables: There are a few options you can go for with vegetables! You can add potatoes, carrots and cabbages to your curry and let it simmer to cook. You can also quickly blanch some Asian greens such as bok choy or chye sim, and top your noodles with it. Or take a leaf from my book and use raw vegetables! Not only do you get the bulk of the nutrients, it’s a no-cook dish which means less fuss and dishes. I used sliced red cabbages and beansprouts today, but I also love kale and thinly sliced carrots with this.
How to Make Chicken Curry Noodles
Step 1: Blend the Aromatics
Roughly chop the onions, garlic and ginger. Add to a blender or food processor, and a splash of water. Blend to a paste. This is your base for the curry paste.
TIP! Make in bulk and keep in the fridge for other recipes
I purchased my paste ready-made; I can get them easily here. If using ready-made paste, you need about 2 tablespoons of the paste.
Step 2: Sauté the Aromatics
In a large pan or wok, heat some cooking oil over medium-high heat. Add the aromatics paste. Sauté until fragrant.
Step 3: Cook the Curry Paste
Once fragrant, add the curry powder, turmeric powder and chilli powder. Stir to combine with the paste, adding more oil if needed if the paste looks too dry. You should still have a paste!
Continue to stir fry the paste for about 2 minutes, or until fragrant.
Step 4: Add Chicken
Add your chicken to the pot, and stir to combine with the paste. Allow the paste to coat the chicken. Let the chicken cook for about 2 minutes, or until the surface is seared.
Step 5: Make the Curry
Pour in the chicken stock, and stir well. Bring the mixture to a boil, before turning the heat down to a gentle simmer. Let it cook for about 10 minutes, or until the chicken cooks through.
While the curry is simmering, prepare the rest of the ingredients.
Blanch the noodles, any vegetables, and arrange them in your serving bowl.
Step 6: Add Coconut Milk and Season
Once the chicken cooks, pour over the coconut milk. Keep the heat low still at this stage, to prevent the coconut milk from curdling.
Season with salt, if needed. Stock has sodium in it, so you shouldn’t need much seasoning.
Give this a stir to combine, and let this curry soup come up to a boil. Once it starts to bubble again, the curry is done. Turn off the heat.
Remove the chicken from the curry and slice.
Step 7: Garnish and Serve
Ladle on the curry over your bowl of noodles. Top with the chicken, I like to slice mine, as well as your vegetable of choice.
Garnish with fresh cilantro, sliced red chillies and lime. Serve while hot!
More Recipes Like This
Chicken Curry Noodles | Mee KariCourse: 30 Minutes u0026amp; Under, Curries, Soups u0026amp; Stews, Easy Weeknight, Malaysian, Noodles, Poultry, Singaporean
- Aromatics Paste
1/2 onion, roughly chopped
2 garlic, peeled
1-inch ginger, peeled and roughly chopped
3-4 tbsps water, for easier blending
2 tablespoons vegetable oil
1 tbsp curry powder
1 tsp turmeric powder (optional)
1 tsp chilli powder (optional)
300g or 1 boneless chicken thigh
3 cups chicken stock
1 cup coconut milk
salt, to taste
2 serving Noodles, blanched
1/2 cup Cabbage, sliced thinly
1/4 cup Beansprouts
Cilantro, sliced red chillies, lime, for garnish and serving
- Add onions, garlic and ginger to a blender or food processor. Add water for easier blending. Blend until a paste forms.
- In a large pan or wok, heat some cooking oil over medium-high heat. Add the aromatics paste. Sauté until fragrant.
- Once fragrant, add the curry powder, turmeric powder and chilli powder to the paste. Stir to combine until a curry paste forms. Add more oil if needed. Stir for 2 minutes, or until fragrant.
- Add chicken next, and stir to coat the chicken with the curry paste. Sear the chicken for about 2 minutes.
- Pour in chicken stock. Stir to combine. Let the mixture come up to a boil, before turning down the heat so it gently simmers. Cook for about 10 to 15 minutes, depending on the size of the chicken, or until the chicken cooks through.
- Once the chicken cooks through, add coconut milk. Gently stir to combine. Add salt to season, if needed.
- Once the curry soup starts to bubble again, turn off the heat. Remove the chicken, and slice to serve.
- To a bowl, add cooked noodles of choice. Ladle on the curry soup. Top with the sliced chicken, vegetables of choice, and garnish with cilantro, red chillies, and a lime wedge. Serve immediately!