1 tbsp vegetable or coconut oil
1 small–medium onion, peeled and finely chopped
10g peeled ginger, made into a paste
2 fat cloves of garlic, peeled and made into a paste
1⁄4 tsp ground turmeric
1 tsp ground coriander
salt and 1⁄2 tsp freshly ground black pepper, or to taste (pitta please omit)
250ml good-quality chicken stock
3 medium chicken breasts or 4 boned thighs, skinned and cut into large pieces (I used thighs)250–300ml coconut milk (I used low fat coconut milk)3⁄4 tsp garam masala (pitta please omit)
2–21⁄2 tsp lime or lemon juice, or to taste
180–190g rice noodles (you can also use wheat), cooked according to packet instructions
200g vegetables of your choice, blanched or steamed (for example, choose from green beans, broccoli, mangetout, bean sprouts, bok choy, edamame beans) - I used broccoli and frozen peashandful of fresh mint and coriander leaves and a little finely julienned carrot, to serve (I used coriander and a wedge of lime)
Heat the oil in a medium non-stick saucepan. add the onion and cook until soft and turning golden at the edges. add the ginger and garlic pastes and cook for 40–50 seconds, stirring often until the garlic smells cooked. add the spices, seasoning and a small splash of water and cook until the water has evaporated and the paste has had 20–30 seconds to cook. (To be honest, as I had to make the garlic and ginger into a paste, I just blitzed my onion, garlic, ginger and coriander stalks with a bit of vegetable oil and then put it all into the pan).
Add the stock, bring to a boil and simmer, covered, for 12 minutes. the water should be quite reduced. add the chicken, coconut milk and garam masala, bring to a boil, then cover and simmer on a low heat until the chicken is done, around 3–4 minutes for breast and 5–6 minutes for thigh (depending on how large the pieces are). The curry should be of a medium creamy consistency. stir in the lime or lemon juice, taste and adjust the seasoning.
Place the cooked noodles in individual bowls or deep side plates, add the chicken on one side and the vegetables in neat piles on the other and pour over the coconut curry. Garnish with lots of fresh mint and coriander.