INGREDIENTS
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
Recipe continues
METHOD
Cook chicken on a pre- heated griddle for 3-4 minutes on either side.
Cook noodles in salted boiling water.
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.
Serve with noodles and sauce.