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
- 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.