Ingredients
- 1 large chicken breast cut into small cubes *see note*
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 can creamed corn
- 1 sachet Maggi noodle soup
- 1 chicken stock cube
- Handful of vermicelli noodles
- Pinch of parsley flakes
- 1 teaspoon curry powder
- Salt to taste
- Fresh parsley & lemon juice to taste
Instructions
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Seal the chicken in a pan with some olive oil.
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Don’t over cook just till it changes colour.
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Add the onion & garlic & cook until fragrant, then stock cube & curry powder.
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Give it a good mix then add 1 litre water, the creamed corn, fill the can with water once and add that in.
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Add the parsley, maggi sachet, egg noodles & bring to the boil.
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Let simmer for around 20min until slightly thickened & chicken/noodles are cooked!
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Serve with lemon wedge.
Notes
Note* alternatively use chicken mince or left over shredded chicken – can leave out chicken completely
