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Stewed Chicken Curry Over Noodles

(recipe, Julie Balderrama)


  1. 1 lb. boneless skinless chicken breasts
  2. 1 head cauliflower
  3. 2 small sweet potatoes
  4. curry powder
  5. salt
  6. pepper
  7. olive oil
  8. 1 medium sized onion, diced
  9. 4 cloves garlic, minced
  10. ½ cup rice wine vinegar
  11. 1 15.0 oz. can lite coconut milk
  12. 1 cup chicken broth
  13. 1 Tbsp. fish sauce
  14. 2 Tbsp. reduced sodium soy sauce
  15. 2 tsp. sugar
  16. 2 tsp. tomato paste
  17. cilantro
  18. salt pepper
  19. curry powder
  20. curry powder
  21. soba noodles or other noodles


  1. 1. preheat oven to 400
  2. 2. prepare cauliflower and sweet potatoes into bite size pieces. toss with olive oil, salt, pepper, and curry powder. place on baking dish lined with aluminum foil and sprayed with nonstick spray. place in oven to roast for about 30 min.
  3. 3. sprinkle salt, pepper, and curry powder onto both sides of chicken. sear chicken in deep saute pan with olive oil. don't worry about cooking chicken through. when chicken has a nice color on it, remove from pan. saute onions and garlic until translucent. add curry powder and toast gently until fragrant. deglaze pan with rice wine vinegar.
  4. 4. add tomato paste, fish sauce, soy sauce, sugar, coconut milk, and chicken broth. poke a few holes in the chicken with a fork, then gently place chicken back into broth mixture to simmer, covered with a lid. keep the heat low. simmer for about 20 minutes or until chicken is done.
  5. 5. remove chicken from pan and shred with two forks. replace shredded chicken into broth.
  6. 6. begin to cook noodles.
  7. 7. serve with noodles, chicken, and roasted vegetables on top with a little of the broth.