|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|
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.
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.
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.
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.
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