Saturday, September 25, 2010

Chicken Noodles


250gm boneless chicken, washed and sliced thinly
1 onion chopped
1 tomato chopped
1-2 tbsp olive oil/cooking oil
1-2 tsp ginger garlic paste
1/2 tsp red chili powder
A pinch of turmeric powder
1/2 tsp black pepper powder, freshly ground
Salt to taste
1 spring curry leaves
Fresh coriander leaves finely chopped


Heat oil in a cooking utensil. Add the chopped onion and sauté until it is golden brown. Add the chopped tomato and cook. Add the ginger garlic paste, red chili powder, turmeric powder, and black pepper powder. Cook for a minute or two. Add the thinly sliced chicken and curry leaves. Cook on a high flame for 2-3 minutes and then cook on a low flame till the chicken is cooked. While the chicken is cooking, in a separate utensil cook the Maggi noodles as per the instructions on the packet without adding the tastemaker. When the chicken is done transfer the cooked noodles into it, add the tastemaker, and stir. Add salt to taste as required (tastemaker does contain a good amount of salt). Cook for 2-3 minutes adding little water if desired. Serve hot garnished with chopped coriander leaves.


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