Curry Chicken Ramen Recipes

CURRY CHICKEN RAMEN

Steps:

• Turn on the heat to medium, in a large heavy bottom skillet, add the avocado oil and chicken thighs, stir a few times making sure oil has coated chicken, cook for 2 minutes. While chicken is cooking fill up a medium pot with water and bring to a boil over high heat. To the chicken, add the onion, ginger, garlic and jalapeno, cook for 2 minutes.
• In a small bowl mix together the kosher salt, black pepper and curry powder. Add the tomato paste and half of the spice mix to the skillet, cook for 1 minute. Add the remaining spice mix and coconut milk, bring to a boil and simmer for 3 minutes on a low heat, stirring occasionally.
• While curry cooks, once water is boiling add the ramen noodles and cook for 3 minutes. Add ¼ to ½ cup of ramen water to curry skillet. Drain ramen and add to the curry. Toss ramen in curry, coating evenly. Divide the ramen evenly among two plates or bowls and garnish with green onions.

KATSU CURRY RAMEN

Steps:

• For the pork broth: Place the pork feet and bones and chicken bones into a large stock pot and cover with cold water. Put on the lid and bring the pot to a boil. After 10 minutes, turn off the burner and strain the bones. Wash the bones under cold water to remove all the scum. Add the cleaned bones back into a clean stock pot, add water and bring to a boil.
• Char the garlic, ginger, leek and onion in a skillet until they are almost burnt. Set aside. Place the bonito flakes, dried anchovy and kombu in a spice pack and securely tie the end. Put the ground mushroom into a separate spice pack and securely tie the end.
• Place the charred vegetables, and both spice packs into the pot with the bones. Bring the pot to a boil and boil for 6 hours. Remove the dried anchovy spice pack from the pot. Boil for another 12 hours, then add the salt, sugar and fish powder. Let the broth simmer on low heat for another 6 hours.
• To create the curry broth, take 64 ounces (2 quarts) of pork broth and add the curry bouillon. Bring to a boil and whisk the broth.
• For the pork katsu: Heat the oil in a heavy-bottomed pot to 350 degrees F.
• Tenderize the pork loin using the flat end of a meat mallet and season with salt. Beat the egg and 1 tablespoon water to create an egg wash. Take the pork loin and dredge it in the flour, then the egg wash, then the bread crumbs. Fry the pork loin until golden brown, for 4 to 5 minutes. Remove and let rest for 1 to 2 minutes before cutting.
• For the ramen bowl: Saute the corn and carrots in a pan with a little oil and set aside. Then saute the cabbage with a little oil.
• Bring a pot of water to a boil. Drop the fresh ramen into the boiling water. Cook for 90 seconds, or to your desired firmness, then drain.
• Pour the hot curry broth into 4 bowls and add the cooked ramen. Top with the cabbage and place the fried pork katsu on top. Add the corn and carrot and finish with the chopped green onions.

CHICKEN KATSU CURRY

Steps:

• Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
• Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
• While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
• Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
• While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
• Slice cooked chicken into strips and spoon curry sauce over top.

CHEAT'S CHICKEN RAMEN

Steps:

• Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
• Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
• Serve in deep bowls topped with coriander leaves and the remaining chilli slices.