Dec 2008

Mì Cà Ri Gà – Chicken Curry with Fresh Egg Noodles

Inspired by a killer bowl of lamb curry noodles I feasted on at the Bowrington Road Market in Hong Kong, this recipe adds a distinctly Chinese twist to my grandma’s classic chicken curry.

  • 5 chicken drum sticks
  • 3 large yams
  • 1 large onion
  • 2 tablespoons Vietnamese curry (brand: Con Voy)
  • 1 tablespoon olive oil
  • 2 14 ounce cans of full-fat coconut milk
  • Salt
  • Fresh Chinese egg noodles

Peel and cut yams into large chunks approximately 1″ thick and 2″ in diameter; set aside. Chop onions; set aside. Heat oil in a large pot over moderate heat. Add the onions and sauté until slightly softened. Add a generous dash of salt and 2 tablespoons curry powder. Stir until fragrant; about 10 seconds.

Add chicken to pot and cook until the skin is seared and golden; approximately 3 to 4 minutes. Add yams and coconut milk and cook on low heat for 2 hours with the lid on. Make sure the chicken and yams are submerged under the coconut milk. After 2 hours, salt to taste and serve with fresh egg noodles prepared according to directions on package.

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7 thoughts on “Mì Cà Ri Gà – Chicken Curry with Fresh Egg Noodles

  1. My Mum’s recipe throws in some lemongrass stalk as well =)

    THe curry powder we use can only be bought from Vietnam (nto sure if it’s available in the State, but not Canada). It’s called Cari An Do.

  2. Add some potatoes too! What I love about my mum’s version is that she cuts up small chunks of potatoes, deep fries them so that the skin gets this crispy / hard texture and gives them that brownish kind of colour, then adds them into curry broth to cook.

    When you then eat the potatoes, you’ll bite into what is now a slightly crispy / hard texture on the outside and this soft powerdery texture on the inside. Very much like roast potatoes – and who doesn’t like roast potatoes eh?

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