The theme of last month's recipe contest was India's favourite comfort food, Maggi noodles, and the wildly enthusiastic responses we have received are a testament to how beloved Maggi is in India. Although it was hard picking one winner, Marsha Lewis's coconut milk maggi chicken bowl, with it's many toppings, and outstanding flavour for minimum effort, stood out. This isn't your typical 3 minute Maggi, but it definitely doesn't take longer than ordering in from your favourite noodle shop.
Coconut Milk Maggi Chicken Bowl
200ml coconut milk
1 pack of Maggi noodles
200 gms chicken breast or chicken sausages
1 small onion, finely sliced
1 small tomato, roughly chopped
3 chillis, slit
2 cloves of garlic, finely chopped
1 inch of ginger, finely chopped
2 teaspoons of chilli powder
1/2 tsp of turmeric powder
1 tsp of cumin powder
2 tsp of coriander powder
1 tbsp vegetable oil
1/2 cup of water
Salt to taste
A few curry leaves
To garnish: deep fried onions, fried garlic flakes, chili flakes, and roasted peanuts
In a cooking pot, heat the oil.
On a low flame, allow the curry leaves, garlic, and ginger to infuse their flavours into the oil. Once you smell the garlic, add the onions and slit chillis. Fry until the onions turn translucent.
Add the spices and fry for one minute.
Pour a half cup of water, stir and add the chicken and the tomatoes. Once the chicken starts to cook, add the Maggi noodles and, finally the coconut milk.
Simmer until the noodles are cooked and season with salt. Do not let the coconut milk reduce. Ladle into a large bowl, garnish with deep fried onions, fried garlic flakes, chilli flakes, and roasted peanuts.
Enjoy this indulgent meal for one on a cold and rainy day.
Editor's tip: Although Marsha's recipe doesn't ask for it, we found that the dish was even better with the Maggi masala added to the noodles as it cooks.
Image credit: Aysha Tanya
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