Chicken Curry Noodle

310gm chicken, cut into small pieces
205gm / 1 large potato, cut into desired shape
1 lemongrass, bruised
3 tbsp chicken curry powder
1 curry leaf ( discard the stem)
3 cups of semi-thick coconut milk
8 tauhu pok, halve
salt to taste
1/4 tsp sugar (optional)

Spices
2 in cinnamon stick, break into two parts
3 cloves
3 cardamom
1/2 tsp cumin seeds (optional)


Grind into a paste
80gm red onions
2 nips garlic
20gm ginger
4 red chillies

Other condiments
Bee Hoon or Yellow Noodle for 3 people
1 1/2  cup beansprouts
2 boiled eggs, halve
some slices of fried fishcake
some slices of red chillies
chopped spring onions
shallot crisps

Combine chicken curry powder with the grind ingredients. Keep aside.
Heat 1/4 cup of oil in a skillet or non-stick pan. Throw in the spices (cinnamon, stick, cloves, cardamom and cumin seeds(if using)). After a few seconds, mix in the grind ingredients. Stir fry for a few minutes in low heat. Add in bruised lemongrass as well. Keep stirring until the spices are cooked. Add in chicken and cut potatoes. Stir to combine. Add in 2 cups of water and stir well. Add a bit of salt. Simmer gently under low fire. Close with a lid. Stir the gravy occasionally. After about 5 mins, mix in half of the coconut milk to the gravy. Leave to simmer gently. Once the potatoes are fully cooked, mix in the other half of the coconut milk. Throw in the halved tauhu pok and sugar. Check if salt is enough, if not add more to taste. Add in the curry leaves. You can close fire once you got the required consistency.

To assemble:
Blanch in boiling water required amount of noodles. Sieve in a colander.
Blanch in boiling water required amount of beansprout. Sieve it as well.

In a bowl, place some noodle, beansprout and top it with the required amount of gravy with some chicken, potatoes and tauhu pok. Place halves of an egg at a side, followed by some slices of fried fishcake. Sprinkle with some chopped spring onions, shallot crisps and red chillies.

Note: 
a)I used fresh red chillies to give a nice colouring to the gravy. You can use dried chillies as well. You need to soak in hot water about 5 to 6 dried chillies for 15mins. Then you can grind with the rest of the ingredients.
b) Do not add the fishcake into your chicken curry. It tends to change the taste of the curry. That's why I am using fried fishcake, as it does not require to cook. You can omit if you don't like fishcake.
c) This is my version of curry noodle when using chicken. For seafood (prawns and cockles) the ingredients are slightly different. I will blog seafood curry noodle in the near future.