Chicken Curry Noodles (Local Hawker Food)

Adapted from "Local Favourites" by Ms Bong Hiong Hwa

Ingredients
1 kg chicken
2 potatoes
2 tsp curry powder
1 tsp chilli powder
few sprigs curry leaves
4 stalks lemon grass
800 ml thin coconut milk
350 ml thick coconut milk
400g fresh yellow noodles (Hokkien mee), scalded
100g beansprouts, blanched

Spice Paste
4 stalks lemon grass
60g shallots
30g garlic
8 pieces fresh red chillies

Seasoning 1
1 tsp salt
2 tsp curry powder
2 tsp light soy sauce

Seasoning 2
1 tsp salt
1 tbsp sugar
2 tsp light soy sauce

Method
1. Rinse chicken and cut into bites pieces. Drain well. Marinate with seasoning 1 for 1/2 hour.

2. Peel potatoes, cut into quarters and deep-fry till golden brown.

3. Grind spice paste ingredients into a fine paste.

4. Heat wok and pour in 2 tbsp of oil. Stir-fry spice paste till fragrant. Add curry powder, chilli powder, curry leaves and lemon grass, give a few stirs, then add chicken and seasoning 2, to stir well. Pour in the thin coconut milk, add potatoes and cook till the chicken is half done. Pour in the thick coconut milk and continue cooking till the chicken is tender.

5. To serve, put a portion of noodles into a bowl, top with beansprouts and spoon the curry over to serve.