Curried Chicken Noodles With Flaked Almonds

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast with your ginger & garlic paste and your curry powder and cook for 4-5 min or until starting to brown

Meanwhile, add your medium egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once cooked, drain the noodles and reserve a cup of the starchy noodle water

While the noodles are cooking, trim, then chop your green beans in half

Chop your creamed coconut roughly (if required!)

Dissolve your chicken stock mix and the chopped creamed coconut in 150ml [200ml] [250ml] boiled water – this is your coconut stock

Add the coconut stock, halved green beans and sultanas to the pan with the chicken and cook for 3-4 min or until the sauce has thickened

Add the drained noodles and stir it all together

Cook for 3 min further or until the chicken is cooked through (no pink meat!)

Tip: Add a splash of the starchy noodle water if it's looking a little dry