Chicken Curry Noodle

This chicken curry noodle recipe is a family favorite. The tasty curry sauce, succulent chicken, and perfectly cooked noodles combine to create a delicious and comforting meal.

When I invite family over for dinner, they seem to always request one of three dishes. This is one of them. The other two are ribs and gnocchi.

I think it’s because each of those dishes are robust, delicious and comforting.

The real standout of this dish is the curry sauce. I have always been a bread dipper. And even though there are noodles involved, you will always see me with a fistful of bread or naan that I dip in the sauce between mouthfuls of chicken and noodles.

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Helpful tips

• Select noodles that will hold up well in the curry sauce. Egg noodles, rice noodles, lo mein noodles, or udon noodles work great for chicken curry noodles. Cook them according to package instructions until they are al dente.
• Opt for boneless, skinless chicken thighs or breasts for ease of preparation. Cut the chicken into bite-sized pieces to ensure even cooking and easy eating.
• Although I use just spinach in this recipe, you can add any vegetable that you like. Common vegetables used in this dish include bell peppers, carrots, onions, and snap peas. Feel free to customize it with your favorite veggies.
• Depending on your preference, you can use curry paste or curry powder to flavor the dish. Cook the curry paste or powder with the aromatics to release their flavors before adding the liquid ingredients.
• Once the curry base is ready, add coconut cream and milk to create a creamy and rich sauce. Simmer the sauce gently to allow the flavors to meld together and the sauce to thicken slightly.
• Add the cooked noodles to the simmering curry sauce and toss to coat evenly. Allow the noodles to absorb some of the sauce and heat through before serving.
• Taste the curry noodles and adjust the seasoning as needed with salt, pepper, or additional curry powder to suit your taste preferences.
• If you have any leftovers, place them in an airtight container and store them in the fridge for up to 7 days.

How to make chicken curry noodle

Pre-step

Get a deep sauté pan or a large skillet.

Step one

Gather the ingredients. We have Thai fish sauce, curry paste, cut-up chicken thighs, garlic paste, coconut cream, coconut milk, and chicken broth or chicken stock.

Step two

Turn the heat under the deep sauté pan to medium, and once the pan heats up, add 2 tablespoons of olive oil.

Step three

Once the oil has heated up, add the chicken and stand over it while it cooks, 2 minutes each side for a total of 6 minutes.

It will almost be fully cooked through, but not quite. Remove from pan as you will use that pan for the curry.

Step four

Fill a saucepan with water 2 – 3 inches deep and set it on the stovetop. Heat up the pan on medium-high heat and bring the water to a boil.

Step five

Add a heaping 1/2 cup of yellow curry paste to the same pan and also add 1 can of coconut cream as well as 1/2 can of coconut milk, 2 tablespoons fish sauce, 2 teaspoons garlic paste and 2 teaspoons ginger paste.

Bring the mixture to a boil and turn it down to a simmer.

Step six

By now, the water is boiling so lightly salt it and add a 6 ounce package of chow mein noodles. They only take 5 minutes so set your timer.

Step seven

Place the chicken in the curry sauce and a few handfuls of spinach and let it simmer as the noodles cook.

Step eight

Drain the noodles and place them in the pan with the chicken curry.

All done!

Mmmm. Doesn’t that look scrumptious? And look at all that curry sauce!

It’s time to serve some in a deep bowl.

Delicious. I hope you enjoyed this chicken curry noodle recipe.

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Chicken Curry Noodle

Curry noodles are so good, add chicken and you have a winning combo!

5 from 4 votes

Print Pin Rate

Course: Dinner

Cuisine: Asian

Keyword: chicken curry noodle

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 26 minutes minutes

Servings: 7 cups

Calories: 404kcal

Author: Elaine Benoit

Ingredients

• 2 tablespoons olive oil
• 5 chicken thighs (boneless, skinless, cut into 1 – 2 inch pieces)
• 1/2 cup yellow curry paste (heaping)
• 15 ounces coconut cream
• 7.5 ounces coconut milk (half a can)
• 3/4 cup chicken broth
• 2 tablespoons fish sauce
• 2 teaspoons garlic paste or (2 cloves, crushed)
• 2 teaspoons ginger paste or (1 – 2 inch piece, minced)
• 6 ounces chow mien noodles (1 package)
• 2 cups baby spinach (or two large handfuls)

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Instructions

• Heat a sauté pan on medium, and once it heats up, add olive oil.
  2 tablespoons olive oil
• When the oil heats up (shimmers), add chicken and sauté it for 6 minutes, stirring every 2 minutes. Remove chicken from pan and set aside.
  5 chicken thighs
• Put 3 inches of water in a sauce pan, lightly salt and set to boil.
• In the pan you cooked the chicken, add curry paste, coconut cream, coconut milk, broth, fish sauce, garlic, and ginger and bring to a boil.
  1/2 cup yellow curry paste, 15 ounces coconut cream, 7.5 ounces coconut milk, 3/4 cup chicken broth, 2 tablespoons fish sauce, 2 teaspoons garlic paste, 2 teaspoons ginger paste
• The water has come to a boil, so add noodles and set timer to 5 minutes.
  6 ounces chow mien noodles
• Lower curry mixture to a simmer and add 2 handfuls spinach and the chicken.
  2 cups baby spinach
• Once the noodles are done, turn off the heat under the curry.
• Drain noodles and add them to the curry mixture. Stir until it is all combined.
• Serve, smile, and enjoy.

Equipment

deep sauté pan

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Notes

Helpful tips

 

Nutrition

Serving: 1.5cups | Calories: 404kcal | Carbohydrates: 24g | Protein: 20g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 79mg | Sodium: 863mg | Potassium: 518mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3530IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 3.7mg

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Elaine Benoit

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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