Sri Lankan Coconut Chicken Curry Udon

Method

1. Cut the chicken into 3 cm pieces and toss with the turmeric and part of the curry powder. Slice the onion into 1 cm strips and chop the garlic and ginger. Wash your hands and board right after handling raw chicken.

   Add in this stepBoneless chicken thighs 300 gGround turmeric ¼ tspCurry powder 0.9 tsp

2. Heat the oil in a 20 cm pot over medium heat, add the curry leaves and let them sizzle for a few seconds (they spit), then add the onion, garlic and ginger and fry for 5 min, until the onion is soft and smells sweet.

   Add in this stepVegetable oil 1½ tbspCurry leaves (sprig) 1Onion (medium) 1Garlic cloves 2Fresh ginger 10 g

   medium heat

3. Turn the heat up to medium-high heat, add the chicken and stir-fry for 4 min. When the outside turns opaque, add the rest of the curry powder and stir for 30 seconds more to bloom it; keep stirring so it doesn't scorch.

   Add in this stepCurry powder 2⅛ tsp

   medium-high heat

4. Pour in the dashi, soy sauce and mirin, bring to the boil over high heat, then lower to medium-low heat and simmer for 9 min, skimming off any foam. The chicken is done when the biggest piece is white in the middle with clear juices (75 °C).

   Add in this stepDashi (Japanese bonito-kelp stock) 700 mlSoy sauce 2 tbspMirin 1 tbsp

   high heat→medium-low heat

5. Meanwhile, bring 3 L of water to a rolling boil in another pot over high heat, add the frozen udon and cook for 2 min, loosening the noodles. Drain and divide between warmed bowls.

   Add in this stepFrozen udon noodles (about 200 g portion) 2

   high heat

6. Stir the cornstarch into the cold water. Lower the curry to low heat, add the coconut milk, then re-stir the slurry and pour it in a little at a time, stirring for 2 min, until the broth lightly coats a spoon. Keep it at a gentle bubble; hard-boiled coconut milk can split.

   Add in this stepCoconut milk 160 mlCornstarch 2 tspCold water (for the slurry) 2 tbsp

   low heat

7. Ladle the curry broth and chicken generously over the udon and scatter with sliced spring onions. Serve with lime wedges to squeeze over just before eating; the acidity lifts the rich coconut.

   Add in this stepSpring onions 10 gLime (wedges) ½