Curry Noodle (Mee kari). Preparation Heat a pot over low fire, add in lemongrass, McCormick® Minced Onion and Minced Garlic, and stir-fry till they smell fragrant. Marinate chicken slices with McCormick® Curry Powder and Ground Turmeric, then add them into the pot and stir-fry for a short while. Add in chicken stock and increase heat.

Curry Noodle or Mee Kari using Instant Noodle. It is called mee kari widely in Malaysia, curry mee in northern part of the Malaysia, and mi kari or mie kari in Indonesia (with a local variant called mi aceh in the province of Aceh). In other places where this dish has been made fusion, it is called "curry laksa" (Malay: laksa kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā). You can cook Curry Noodle (Mee kari) using 31 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Curry Noodle (Mee kari)

You need of A. Chicken Broth.
You need 1 of whole Chicken (small size).
Prepare 5 of crushed garlic (chicken cavity).
It's 5 slices of ginger (chicken cavity).
You need 8 slices of ginger.
You need 3 stalks of lemon grass - bruised.
It's 5 of garlic - crushed.
Prepare 2-3 tsp of chicken bouillon powder.
Prepare of B. Blend smoothly.
Prepare 1 of large yellow/brown onion.
It's 1 stalk (7 cm) of lemon grass - sliced.
It's 2 inch of galangal / ginger.
You need 6 of garlics.
You need 8 of candlenuts.
Prepare of C. Curry Mixture (paste).
You need 4 tbsp of meat curry powder.
You need 2 tbsp of ground dried shrimp.
Prepare 2 tbsp of chili powder/chilli paste.
Prepare of D. Coconut Milk (add last to the broth).
You need 1 tin of coconut cream (see pic).
You need 1 tin of coconut milk (see pic).
It's 1-2 tsp of chicken bouillon (or to taste).
It's of Salt (to taste).
Prepare of E. Accompaniments.
You need of Yellow noodle or vermicelli.
It's of (blanched/soften).
It's of Chopped Chicken (from A).
It's of Fresh washed bean sprouts (or blanched).
Prepare of Blanched Fish ball / fish cake.
It's of Coriander/continental parsley (opt).
It's of (Chopped & sprinkle on top).

This is a Southern Malaysian state of Johor's style of making curry noodles that can be had for lunch or dinner. It is simple to make even with minimal ingredients but promises to leave your tummy full. Hi viewers,BigBiteChannel video presents a recipe how to cook delicious chicken curry noodles and it's easy to make. Enjoy and thank you for watching.

Curry Noodle (Mee kari) instructions

Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk..
Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more..
Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat..
Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary..

Thanks for watching Dapur Kota Singa. Instead of a curry soup, this type of curry mee uses a thick curry gravy to 'dress' the noodles. Forming part of this curry gravy can be other 'dressings' such as shallot oil, garlic oil, chicken oil, dark or light soy sauce, oyster sauce, and a dash of white pepper. Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying!