Malaysian-style Chicken with Noodles

The Illustrated Quick Cook

Malaysian-style Chicken with Noodles

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    8 large chicken pieces (breasts, legs, and thighs), about 2½ lb (1.1 kg) in weight, or 1 large chicken, cut up 2 x 14 oz (400 g) cans coconut milk
    sea salt and freshly ground black pepper 2 tsp sugar
    5 red chiles, seeded 6 tomatoes, skinned and chopped
    2 tbsp curry powder 1 red onion, finely chopped
    2 tsp turmeric handful of fresh cilantro leaves, chopped, plus extra to garnish
    2 tsp ground cumin 2 cups chicken stock
    6 garlic cloves, finely chopped 1 lb (450 g) thick egg noodles
    8 shallots, finely chopped 1 tbsp oil, for frying
    3 tbsp vegetable oil or sunflower oil


    Prep: 15 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Season the chicken and set aside. Put the chiles, curry powder, turmeric, cumin, garlic, shallots, and oil in a food processor and blend to a smooth paste.

    • 2

      Heat a large pan, add the paste, and cook over medium heat for 5 minutes, stirring frequently. Add the chicken skin-side down and cook for 10 minutes or until evenly browned. Turn halfway through cooking.

    • 3

      Shake the cans of coconut milk and add to the pan along with the sugar. Season with sea salt and freshly ground black pepper, bring to a boil, then reduce the heat and allow to simmer for 20 minutes until the mixture has reduced. Add the tomatoes and onion and cook for 10 minutes more, then stir in the cilantro. Cover and leave to stand.

    • 4

      Put the stock in a pan of hot water and bring to a boil. Add the noodles and cook for 8 minutes or until almost cooked but not too soft. Drain well. Heat the oil in a wok or deep frying pan, add the noodles, and cook for 3 minutes. Season with salt and freshly ground black pepper, then toss well and transfer to a platter. Spoon the chicken over the noodles, garnish with the remaining cilantro, and serve.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving