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Smoky Curry Chicken Ramen

Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Keyword: instant ramen, 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.