­NOOSA MASALA CHICKEN

  1. Cook sliced chicken pieces (thigh or breast fillet) in your preferred method. Set aside.
  2. Finely dice 1 onion and 2 cloves of garlic. Lightly fry in olive oil in large covered pan, until translucent.
  3. Add Noosa Masala curry paste, 2 desertspoon per person, and continue to fry for a minute or two.
  4. Add coconut milk, ½ cup per person, and gently simmer with lid on for 5 more minutes.
  5. Add stock, ½ cup per person and continue to simmer on low heat for 10 minutes. The sauce should resemble a creamy soup. Add more coconut milk to taste.
  6. Now add the cooked chicken pieces. Let simmer for 10 minutes.
  7. Steep some fresh Hokkein or rice noodles in boiling water until softened.
  8. When the sauce is ready, add fresh green vegetables (snow peas, asparagus, bok choy, baby spinach leaves or such) and simmer until barely cooked.
  9. Drain noodles and place in large individual soup or noodle bowls, pour over Noosa Masala chicken sauce, until well covered. Sprinkle with chopped coriander and a handful of bean sprouts.

Note: For a hotter version, add 1 or 2 diced fresh chillies.

Distributors

QLD

Total Gourmet
12 Mangold St
Dinmore
Ph. (07) 3282 1160

Eco Farms
7 Shoebury St
Rocklea
Ph. (07) 3892 2400

NSW

Full Moon Health Foods
Bellingen
Ph. (02) 6655 7985

VIC

Leonardo's Fine Foods
26 Assembly Drv
Tullamarine
Ph. (03) 9338 2555

TAS

Exquisite Flavours
25 Feneral St
Nth Hobart
Ph. (03) 6234 3489

WA

The Grocer
26 Brown St
Claremont
Ph. (08) 9284 7100