Ingredients
- 2 large chicken breasts
- Noodles
- Sunflower oil
- 1 onion
- Paprika
- Curry powder
- Garlic clove or paste
- Chicken stock
- Rock salt
Procedure
Dice the chicken breasts & onion
Add some oil to a saucepan and turn up to a medium to high heat
Fry the chicken and add in pinch of salt, garlic & half the onion
Add in a few generous pinches of paprika & curry powder & mix well
Boil 1 chicken stock cube then add this to the chicken.
Place the lid on the saucepan, now simmer until the stock has almost disappeared whilst the stock is boiling away, start cooking your noodles
Once the stock has gone, add half a tub of creme fraiche and mix in the sauce should be prawn pink in colour.
Add some oil to a saucepan and turn up to a medium to high heat
Fry the chicken and add in pinch of salt, garlic & half the onion
Add in a few generous pinches of paprika & curry powder & mix well
Boil 1 chicken stock cube then add this to the chicken.
Place the lid on the saucepan, now simmer until the stock has almost disappeared whilst the stock is boiling away, start cooking your noodles
Once the stock has gone, add half a tub of creme fraiche and mix in the sauce should be prawn pink in colour.
Taste or add more paprika or creme fraiche to suit. Serve with noodles or rice
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