Ingredients:

• 1 kg – Chicken boiled and shredded (discard bones)
• 1 tsp – whole black pepper Corns
• 2 – Bay Leaves
• 2 pieces – Cinnamon bark (about one inch in size)
• Salt to taste
• 2 – medium sized onions, chopped fine
• 2 tsp – Garlic and Ginger paste
• 1 tsp – chilli powder
• 1 cup – cooked and mashed moong dal (yellow split lentils)
• 2 tbsp – fish sauce (optional)
• 2 tsp – coriander powder
• 1 tsp – cumin powder
• 1 tsp – Garam Masala / all spice powder
• 2 tsp – chilli powder
• 1 cup – Coconut Milk
• 500 g – thin Egg noodles

Method:

1. Heat 2 tbsp oil in a deep heavy-bottomed pan and saute the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown.
2. Add the ginger and garlic paste and fry for 2 minutes.
3. Add the shredded chicken, coriander powder, cumin powder, red chilli powder and garam masala / spice powder and fry for another 5 minutes.
4. Mix in the cooked moong dal / lentil paste, coconut milk, fish sauce and salt and cook for about 5 minutes.
5. Keep aside.
6. Boil the noodles in sufficient water with a little salt.
7. Strain and run cold water over them.
8. Pour 1 tbsp of oil over the noodles to keep them from sticking, and toss to mix well.
9. Keep aside.
10. Now heat 3 tbsp of oil in a small pan till very hot.
11. Turn off the flame and add 1 tsp of red chilli powder to this oil.
12. Keep this chilli oil aside to cool.
13. Serve each person individually in deep bowls as follows:
14. Place a single serving of noodles in each bowl.
15. Top generously with the chicken curry prepared as above.
16. Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference.
17. Drizzle with chilli oil and sprinkle dry prawn powder according to taste.
18. Garnish with chopped coriander leaves.
19. Add a dash of lemon to complete.
20. Have a bowl of chopped green chillies in vinegar as an accompaniment.
21. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White