27 December 2012,21:53 by

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Chicken is stewed along with carrots and onions to prepare this delectable blanquette.It is served with a rich creamy sauce, seasoned with tarragon.
Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • To make the spice paste, put all the ingredients in a food processor or blender and blend to a thick paste.
  • Heat the oil in a large heavy-based saucepan, add the spice paste and fry over a gentle heat, stirring constantly, for 5 minutes until softened.
  • Add the chicken pieces and fry, stirring constantly, for a further 5 minutes to seal.
  • Stir in the chilli powder, turmeric, salt, coconut milk and stock.
  • Bring to the boil, then reduce the heat and simmer very gently, stirring occasionally, for 30 minutes or until the chicken is tender.
  • Stir the creamed coconut into the curry and then simmer over a moderate heat for 2-3 minutes, stirring constantly, until the creamed coconut has dissolved and thickened the sauce slightly.
  • Taste and adjust the seasoning if necessary.
  • Drop the noodles into a pan of salted boiling water. Bring the water back to the boil and cook the noodles for 3 minutes.
  • Drain the noodles and toss them with a little sesame oil.
  • To serve, divide the noodles between 4 deep soup bowls and ladle some chicken curry over each portion.
  • Serve the accompaniments separately.


  • 6 tablespoons groundnut oil
  • 750 grams boneless, skinless chicken breasts cut into bite-sized pieces
  • 3 teaspoons chilli powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 liter coconut milk
  • 500 ml Chicken Stock 
  • 100 grams creamed coconut, chopped
  • 500 grams cellophane noodles
  • Sesame oil
  • Salt and pepper

Spice Paste

  • 6 large garlic cloves, chopped
  • 4 onions, chopped
  • 2 red chilli, deseeded and chopped
  • Piece of fresh root ginger, peeled and chopped
  • 2 teaspoon shrimp paste (optional)


  • 5 spring onions, sliced
  • 4tablespoons fried onion flakes
  • 4 tablespoons fresh coriander leaves 
  • 2 lemon, cut into wedges

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