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  • 1 chicken breast, butterflied

  • 60g vine tomatoes, diced

  • Juice of ½ a lemon

  • 140ml coconut milk

  • 180g dry egg noodles

  • 70g ginger, chopped

  • 1 tbsp coriander

  • Pinch sugar

  • Pinch garam masala

  • Light olive oil

  • 1 tsp cardamom seeds, crushed

  • 1½ tsp fish sauce

  • ½ clove garlic, chopped


  • 1.

    Cook chicken on a pre- heated griddle for 3-4 minutes on either side.

  • 2.

    Cook noodles in salted boiling water.

  • 3.

    Fry the garlic and ginger in light olive oil. Add diced vine tomatoes and cardamom seeds. Cook over a low heat until tomatoes break down, approx 5 minutes. Add the sugar, garam masala, coconut milk and simmer for 2 minutes. Add the lemon juice, chopped coriander and finish with fish sauce.

  • 4.

    Serve with noodles and sauce.

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