Curry Chicken Noodle Recipe

Curry Chicken Noodles

As we all know, curry is often made from coconut oil and is high in saturated fat. This is a healthy version of curry made from yogurt and dr. MCT® powder rather than coconut milk. Yogurt contains calcium for strong bones. Onions belong to the allium family which includes garlic, leeks and shallots. These vegetables may help reduce the risk of stomach cancer. Tomatoes contain lycopene which is high in anti-oxidant and shown to neutralize the effects of cell damage.

Number of servings: 2 persons

INGREDIENTS

• 1-1/2 tablespoon of ready-made curry paste (add more if extra spiciness is preferred)
• 2 pieces chicken thigh (deboned and fat removed and cut into chunks)
• 4 tablespoon dr. MCT® powder
• 4 tablespoon yogurt
• 1 medium red onion, cut into rings
• 4 cups chicken stock
• 1 tomato, cut into wedges
• 4 cups chicken stock
• 1 bowl of at Hokkien noodle (washed with hot water to remove oil)
• 1 cup bean sprouts

INSTRUCTIONS

1. Marinade chicken with curry paste for 30 minutes.
2. Stir MCT® powder into yogurt and mix well. Put aside.
3. Fry chicken over low heat.
4. Add onion rings.
5. Add in chicken stock and simmer for 10 minutes.
6. Add in tomatoes, bean sprouts and noodle.
7. Bring to boil and turn off heat.
8. Finally stir in yogurt and dr. MCT® powder mixture.

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Recipe credit: dr. MCT®