• Easiest Ever Butter Chicken Noodles

Easiest Ever Butter Chicken Noodles

 21 Nov 2015

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2 packs Indomie Mi Goreng Hot & Spicy Noodles
1 tablespoon cornflour
1/2 cup milk
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon sugar
2 teaspoons each: turmeric & paprika (optional)
2 - 3 cups cooked chicken, cubed
2 tablespoons coriander or parsley, finely chopped (optional)
1.) Cook the noodles in boiling water for 3 minutes. Drain 2.) Blend cornflour into milk. In a saucepan, combine this 'slurry' with sour cream, lemon juice, sugar and turmeric & paprika (if using). Add the contents of all the little seasoning sachets. Bring to boiling point stirring constantly. 3.) Add the cubes of cooked chicken to the saucepan together with the noodles. Cook for one more minute to heat through. Serve, if liked, with chopped coriander or parsley sprinkled over. Serves 2 - 4. NOTE: With true 'Butter Chicken' flavour - these noodles are just so fast to make, using leftover cooked chicken. They get plenty of Indomie spicy flavour, so this dish doesn't really need turmeric & paprika - but these do add a nice colour along with the green herb.

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