Quick Creamy Coconut Noodle Bowls



Butter Chicken Breast Chunks 500g
  •        1 large red onion
  •        500g Tegel Butter Chicken Breast Chunks
  •        400ml full-fat coconut milk 
  •        250g dried egg noodles, to serve
  •        2 medium limes, cut in half


Serve With: Sliced cucumber & coriander, to garnish


1. Slice the onion in half. Slice one half of the onion into 1cm thick wedges and set aside. Thinly slice the remaining onion and toss in a small bowl with the juice of half a lime and a pinch of salt. Set aside to serve.

2. Heat a splash of oil to a large frying pan on a medium-high heat. Add the onion wedges, season with salt and cook for 3-4 minutes until softened and lightly browned.

3. Add the Butter Chicken Breast Chunks and cook for a further 3-4 minutes, stirring occasionally, until browned. Add the coconut milk, stir and bring to a simmer. Reduce heat to medium and simmer for a further 4-5 minutes until thickened and the chicken is cooked through.

4. Cook the noodles in a pot of boiling salted water according to packet instructions. Drain & toss with a drizzle of oil to prevent sticking.

5. Cut the remaining lime into wedges.

6. Serve the curry and noodles in bowls topped with the sliced onion, cucumber, coriander, and lime wedges, if desired.

Rate this recipe