Chicken curry and udon noodles

Chicken curry and udon noodles

Feb 24 2021


20-25 mn

Serves 5

This may sounds complicated but I promise you that it is not! You make the sauce in a blender add it to the cooked meat and udon and done... Plus my husband who claim that he hates curry, ate the whole thing and thought that my indian spiced chicken noodles bowl was delicious!!


  • 1 lb of chicken tenders (or chicken breast cut into strips)
  • 2 8 oz packs of udon noodles
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp of tomato paste
  • 1 1/2 tps of turmeric
  • 1 tsp of coriander
  • 1 tsp of cumin
  • 1 tsp of paprika
  • 1/4 tps of chili powder
  • 1 cup of full fat coconut milk (from a can)
  • 2 tbsp of soy sauce
  • 1 tps of maple syrup
  • 1 tsp of salt and pepper
  • 2 tbsp of ghee (or coconut or avocado oil)
  • Toppings: crushed peanuts, cilantro, sesame seeds, chopped mint


Season the chicken with some 1/2 tsp of both salt and pepper, 1/2 tps of turmeric and 1/2 tsp of paprika. Cook it with the ghee in a medium skillet for a couple of minutes on each side. It just needs to be golden brown all over, it is ok if it's not cooked through yet since we'll finish it with the sauce.

While this cooks combine the rest of the spices with the coconut milk, soy sauce, maple syrup, tomato paste, garlic and onions in a food processor and whiz until smooth.

Add to the chicken and toss in the udon noodles. Gently simmer for 5-10 minutes until both the noodles and chicken are cooked.

If you want more veggies here you could some chopped kale or spinach, or even broccoli and peas would be nice as well.

When ready sprinkle some crushed peanuts, fresh cilantro, sesame seeds and fresh mint as well.

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