The Recipes

Curried Chicken with Whole Wheat Noodles

Curried Chicken with Whole Wheat Noodles


- 1 bone-in chicken breast
- handful of coriander seeds
- handful of cumin seeds
- 1 lime, halved
- 1 serrano chile pepper, diced (seeds and ribs removed to lessen the heat)
- 1/2 large tomato, diced
- 1/2 shallot, diced
- 1/4 c. of corn, frozen or fresh
- 2 garlic cloves, minced
- 1/4-in. piece of ginger, grated
- generous palmful of curry powder
- 1/2 c. of coconut milk
- 1/4 c. of whole wheat noodles
- handful of cilantro, torn for garnish
- salt
- pepper
- sunflower oil

Put the chicken breast in a large pot with enough water to cover.  Add the lime, squeezing the juice, and the coriander and cumin.  Bring the pot to a boil, cover, reduce to simmer and cook 12-14 minutes.  Remove the chicken, set aside, and drain the poaching liquid before returning it to the pot.  Bring it to a boil and add salt the water.  Add the pasta and allow it to cook according to package instructions.

In a separate skillet, heat 1 T. of sunflower oil.  Add the shallot and pepper and season with salt.  Cook for five minutes, then stir in the garlic and ginger for another minute.  Add the corn, tomato, curry powder, and coconut milk and simmer for 2-3 minutes.  Season with salt and pepper as desired.  Chop the chicken and add it to the sauce.

Drain the noodles, reserving a little bit of the cooking liquid.  Add the noodles to the skillet, adding the liquid as needed.  Plate and garnish with a little bit of torn cilantro.