Khai Soi Curry Noodle

200gm boneless chicken pieces

2 boxes/2 cups of Kara coconut milk

1 screwpine leaf, knotted

1 tbsp light soy sauce

1/4 tbsp dark soy sauce

1 tbsp palm sugar/brown sugar

1 cup chicken stock or 1 cup water + 1/2 a chicken cube 

salt to taste

For the curry paste:

1 black cardamom

1  1/2 tsp (14g) coriander seeds

4g dried chillies

11g ginger

45g shallots

10g garlic

9g fresh turmeric

4g fresh turmeric roots 

To Assemble:

Egg Noodle (wanton noodle), (can use yellow noodles or bee hoon also)

1 tbsp fried shallot crisps

slices of red chillies

some fried wonton strips 

limes halved

some chopped coriander leaves

For the curry paste:

Dry roast cardamom and coriander seeds. Powder the spices in a mixer. Keep aside.

Dry roast ginger, shallots (with skin), garlic (with skin), fresh turmeric and dried chillies until brown. be careful not to burn the spices. Turn occasionally to cook at all sides. Dish out and discard the skin from the shallots and garlic. grind into a fine paste all the roasted ingredients with fresh turmeric roots and with a bit of salt. Add a bit of water if necessary. 

Cut the chicken into desired pieces. I have used boneless chicken for this recipe. You can use chicken with bones also. Keep aside. 

In a wok, add 1 cup of Kara coconut milk, stir for a few seconds and then mix in the grounded spices. Stir for 7 to 8 mins in medium flame. Then add in chicken pieces and stir for another 5mins or so.  Mix in light soy sauce, dark soy sauce, palm sugar and another cup of Kara coconut milk. Stir well and throw in the knotted screwpine leaf. Pour in 1 cup of chicken stock or water. If you are using water, crumble in half a chicken cube to it.  Stir well and leave to simmer in low flame for 5 to 6 mins.  check if there is enough salt, be careful when adding salt as we have added light soy sauce which is salty and have added salt while grinding the spices. After about 6mins, close fire. 

To assemble:

Blanch the wonton noodles in hot water and sieve it. Place on a serving bowl. Pour ladleful of chicken gravy into the noodles. Garnish with strips of wonton fried, red chillies, coriander leaves, crispy shallot fried and halve a calamansi/makrut lime (or the usual lime also can)

Dig into it and enjoy your noodle!!