Indo-Burmese coconut chicken & noodle bowls

Indo-Burmese coconut chicken & noodle bowls

Mallika Basu brings us her Burmese-inspired, warming noodle bowl of coconut chicken curry topped with crunch, heat and aromatics – wintry warmth with the promise of sunny summer holidays ahead.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 4 tbsp Vegetable oil
  • 2 large onions, peeled and sliced
  • cm piece ginger, peeled and grated
  • 4 cloves garlic, peeled and grated
  • 1 tsp ground turmeric
  • 1 tbsp Cooks’ Ingredients Vadouvan Spice Blend (or medium curry powder)
  • 1kg g pack British chicken thighs, skin removed, bone left in
  • 100g red split lentils, washed in a sieve
  • 400ml can coconut milk (I prefer one with at least 70% coconut extract, such as Kingfisher)
  • 2 tsp Cooks' ingredients Tamarind Paste
  • 250g pack medium egg noodles (or use 340g and have some for leftovers)

For the optional garnishes

  • ½ x 25g pack coriander, leaves only, chopped
  • 4 British Blacktail Free Range Medium Eggs, soft or hard boiled
  • 6 cloves garlic, sliced and fried
  • 2 tbsp Cooks' Ingredients Crispy Fried Onions
  • Red chillies, sliced, to taste
  • Cooks’ Ingredients Chilli & Garlic Sauce, to taste
  • Lemon or lime wedges


  1. Warm the oil over a high heat in a large saucepan. Once hot, sauté the onions for 5 minutes until softened. Mix in the ginger and garlic, then stir for a couple of minutes more until golden. Stir through the turmeric and spice blend or curry powder, then add the chicken thighs. Seal them on each side, then add enough just-boiled water to cover the ingredients, about 500ml. Bring to a boil.

  2. Add the lentils, reduce the heat to low and allow to bubble gently for 40 minutes. Add the coconut milk just before the end of the cooking time. The chicken can be pried off its bones easily using 2 forks when cooked through, there is no pink meat and the juices run clear.

  3. Lift the chicken pieces out of the curry, remove the meat from the bones, then return to the sauce. Discard the bones.

  4. The noodles will absorb the sauce later on, so add up to 250ml more just-boiled water at this stage, depending on how much curry you’d like for your noodles. Simmer everything for 5 minutes, then stir through the tamarind paste, adding salt to taste. Cook the noodles according to pack instructions.

  5. Prepare all the garnishes. To serve, place the curry and noodles separately on the table (or combine the noodles and sauce, then bring to the table in bowls) with all the garnishes laid out ready for everyone to tuck in.


Typical values per serving when made using specific products in recipe


3,444kJ/ 826kcals



Saturated Fat












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