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Challenge Notes
👋 Welcome to the 30-Day Instant Ramen Challenge! This series chronicles my journey to transform instant noodles into unique dishes. A crucial part of this challenge is that I am trying most of these dishes for the very first time. At the end of each post, I’ll give you my honest verdict on whether I would recreate it to try at home and any changes I would make.
The Story
It’s Day 3, and I was tackling a comforting bowl of Curry Ramen. The inspiration hit when I decided to season some chicken thighs with curry powder and the seasoning packet from some Maggi Indian Masala noodles.
Since I already had a couple of briskets on the smoker, I figured, why not throw the chicken on too for some amazing smoky flavor? (Note: You can easily skip the smoker and just sear the chicken in a pan!).
In a non-stick skillet, I started off with onion, garlic, curry powder, and the Maggi seasoning packet, which I then brought to life with coconut milk and homemade chicken broth. After reducing the broth and adding potatoes and carrots, I took the chicken off the smoker.
Unfortunately, I wasn’t fully cooked so I quickly seared it in a separate pan. The chicken had taken on smoke for about 45 minutes, so I was happy with the depth of flavor. Topped off with sliced Thai chili peppers, this turned into a smoky and incredibly satisfying curry chicken noodle dish that I absolutely loved.
Watch the full process and result in the video below!
The Ramen
This recipe used Maggi Indian Classic Masala Noodles.
Missed the beginning? Catch up on the previous days of the challenge here:
Smoky Curry Chicken Ramen
Ingredients
Smoky Chicken
- 240 g chicken thighs, boneless, cut into cubes
- 1 tsp curry powder
- 1 packet Maggi Indian Masala Noodle Seasoning
Curry Sauce Base & Toppings
- 1 tbsp oil/butter
- 85 g onion, chopped
- 4 cloves garlic, minced
- 1 tbsp curry powder
- 1 packet Maggi Indian Masala Noodle Seasoning
- 100 g coconut milk, initial addition
- 2 cups chicken broth
- 60 g coconut milk, second addition, to adjust thickness
- 150 g potatoes, chopped into small cubes
- 135 g carrots, peeled and cut into thick rounds
- 2 bricks instant noodles, from the Maggi packaging
- Thai chili peppers, sliced, to taste
Instructions
- Cut the chicken thighs into cubes. Season with curry powder and Maggi seasoning packet. Cook the chicken using one of two methods: Smoker/Grill or Pan-Sear. Set aside.
- In a skillet, heat the oil/butter. Add the onion and sauté until softened. Add the garlic, curry powder, and the additional maggi seasoning packet. Cook until the spices are fragrant, about 1-2 minutes.
- Pour in 100 g of the coconut milk and the chicken broth. Bring the mixture to a boil.
- Add the potatoes and carrots. Reduce the heat and let the curry sauce simmer until the vegetables are tender and the sauce has reduced by about halfway. Stir in the 60 g of coconut milk if the curry needs thinning.
- If your chicken is not fully cooked, slice the cubes and quickly sear them in a separate hot pan until cooked through.
- Cook the instant noodles in the remaining sauce until al dente. Drain the noodles and place them in a bowl. Ladle the rich curry sauce and vegetables over the top.
- Top the ramen with the sliced smoky chicken and fresh thai chili peppers to taste.
Nutrition information is automatically calculated, so should only be used as an approximation.
Verdict and Re-creation Notes
- Recreate? Yes!
- Changes? I’d probably skip smoking the chicken and just pan-sear it. I would also add some fresh cilantro at the end for extra brightness.
Share Your Take!
If you try this at home, I’d love to hear your adjustments! Let me know what tweaks made it even better.
