Ingredients


1 chicken-cooked, de-boned and cut into small pieces


1 and 1/2 cups coconut milk, thick


3 large onions, finely sliced


3 cloves garlic, crushed


1/2 cup chickpea flour


2 cups thin coconut milk


4 eggs, hard boiled


Some small coriander leaves, chopped


Green chillies, chopped


500 gm rice noodles, cooked


Chilli oil (1 tsp of chilli powder and 2 tbsp of olive oil cooked together for a minute)

Method


Cook thick coconut milk in a saucepan, stirring constantly, until it becomes very oily.


Add half the onions and all the garlic and fry, stirring occasionally.


Add chicken and cook, stirring constantly for a few minutes. Set aside.


Mix chickpea flour with cold water to form a thin cream. Add thin coconut milk to the pan and when it comes to a boil stir in the chickpea flour mixture. Cook and stir constantly until it thickens a little.


Add the chicken and onion mixture, and simmer 3-5 minutes.


Stir in chilli oil and remove from the heat.


Serve in a large bowl with noodles, sliced hard boiled eggs, raw onions, coriander and green chillies on the side.

Key Ingredients: Chicken, Onion, Egg, Garlic, Coconut Milk, Coriander Leaves, Green Chillies, Rice Noodles, Olive Oil, Red Chilli

Recipe Cook Time: 30 Minutes