[EN] Recipe MIE KARI AYAM - Indonesian chicken curry noodle soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while preserving flavor.

chicken

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu offers a plant-based alternative and is often less expensive.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are gluten-free.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored for flavor and cost.

Boil water in a large pot and cook dry egg noodles until al dente, about 5-7 minutes.

Drain the noodles and set aside.

Heat cooking oil in a large skillet over medium heat until shimmering.

Add chopped shallots and garlic, sautéing until fragrant, about 2-3 minutes.

Stir in coriander seeds, cumin seeds, and turmeric, cooking for an additional minute to release flavors.

Add chicken drumsticks and optional chicken breast to the skillet and cook until browned, about 5-7 minutes.

Pour in coconut milk and bring to a simmer, stirring occasionally.

Add diced potatoes and cook until tender, about 10-15 minutes.

Stir in tofu and cook for another 5 minutes.

Season with salt and adjust with dried chilies to taste.

Combine the cooked noodles with the curry mixture, tossing to coat evenly.

Serve hot, garnished with lime or lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens