This recipe came about completely by chance one night when I realised I didn’t have the ingredients to cook what I had intended to, luckily I had some frozen chicken breasts in the freezer and after about 6 minutes on defrost in our trusted microwave I was ready to get creative! Admittedly, at this stage, I still had no ideas as to what I was going to make so I opened my cupboards and started lifting ingredients out. Before I knew it a recipe had formed….
Of course it’s only fair to share it with you 🙂
Ingredients
Chicken breasts (I used 2 large ones)
Egg Noodles
4 Spring Onions
Mushrooms (as many as you like!)
1 tbsp turmeric
FryLight Cooking Spray
For the noodles……
Saucepan of boiling water
1 or 2 chilis (roughly chopped)
3 tbsp curry powder
2 tbsp chili powder
For the saucy part (ooerr! ;P)
1 Mug of passata
3 tbsp diet coke
1 tsp vinegar
for the herbs and spices part if you’re like me and just whack on in blind and you’re confident in doing that just go right ahead for it’s hard to get wrong, however for those of you who like to stick to a recipe I have approximated what I used so take away and add to your hearts content!
1/2 tsp paprika
1/2 tsp cayenne
1 tbsp chili powder
1/2 tbsp Coriander (fresh or jarred)
1 tbsp Chinese five-spice
1/4 tbsp turmeric
1 tbsp mild curry powder
salt and pepper to taste
Method
1) Firstly make up your sauce using all the ingredients above, stir and leave aside.
2) Fire up the frying pan and using your Frylight fry some mushrooms until they get a little crispy round the edges.
3) Add in your chopped chicken breast and fry until cooked through and slightly golden in colour.
(Whilst you are doing your chicken pour boiling water into a saucepan and add the chilis, curry powder and chili powder to the water, bring to the boil on the hob then simmer for about 5 mins whilst you finish your chicken etc)
4) Add the turmeric to the chicken, mix and cook for a further 3 – 4 mins to coat then add in 3 chopped spring onions to the mix.
5) Straight after adding and mixing in your spring onions start adding your sauce – do this bit by bit as you’re cooking so as not to dry it out too much! Over about 10 mins, continue stirring in sauce every 3 mins or so then when all the sauce is added take the heat down and simmer for 4 mins ish. When you start adding the sauce, put your nest of noodles into the spicy water mix and cook according to your preference.
6) When you have finished simmering you mixture taste and season to your own personal taste, don’t be afraid of your spices! Better to use more spices or herbs than increasing the salt content! If, at this stage you decide you would like your sauce a little creamier then do what I did and add 1 tbsp of fat free natural yogurt.
7) When your mixture and noodles are cooked to your liking; drain your noodles and take out any chilis (this is why it’s a good idea to bash and chop big!) Dump into a bowl with your chicken mixture on top and finish off with the remaining spring onion!
Who needs take away huh?
One thing I should warn you about, feedback so far is that this is a spicy dish, I enjoy spicy food generally but if you don’t then pull back on the chili etc!
Let me know how you get on if you try any of my recipes, would really like to hear how you get on and if you enjoy them!
Next week I’ll bring you a ‘diet friendly’ recipe for Meatloaf!!! Not to be missed 🙂
