INGREDIENTS:

370 g (13 oz) dried egg noodles

Vegetable oil

5 cm (2 in) piece of fresh ginger, peeled and chopped into large pieces

5 large garlic cloves, peeled

2-3 red chiles

1 medium onion, roughly chopped

1 teaspoon turmeric powder

1 kg (2 pounds 2 oz.) skinless boneless chicken thighs cut in 2.5 cm (1-inch) pieces

Salt

800 ml (1-1/3 pints) coconut milk

1 Tablespoon chickpea flour

Toppings:

Bunch of fresh coriander (cilantro) leaves and stems, roughly chopped

1 cup chopped spring onions (scallions)

1 red onion, peeled and very thinly sliced

4 hard boiled eggs, cut into wedges

4 lemons, cut into wedges

Chili powder, gently roasted in a pan or oven

INSTRUCTIONS:

1. To make the curry paste, grind the ginger, garlic, red chilies and onion into a thick paste in a mortar and pestle or food processor.
2. Heat 2 Tablespoons oil in a heavy-based pan and add the curry paste and turmeric. Heat gently, stirring, until fragrant.
3. Add the chicken, season with salt and cook until tender, 10-15 minutes.

5. Stir the chickpeas flour through the remaining coconut milk and add to the pan warming through on a low heat.
6. Cook the egg noodles in a pan of boiling water and drain.
7. Heat 1 1/2 cups of vegetable oil in a small pan until very hot, (about 5 minutes). Taking 2 cups of the cooked noodles, fry about 1/2 cup at a time, spreading them out thinly with a fork to ensure they cook through.
8. When golden, remove with a slotted spoon, drain on paper towels and break into smaller pieces for serving.
9. To serve, place the boiled noodles in a bowl and spoon over the chicken curry. Top with coriander, spring onions, red onion, hard-boiled egg wedges and fried noodles. Squeeze over lemon juice and a sprinkle of roasted chili powder.

Recipe from: The World’s Best Bowl Food, published by Lonely Planet Food