Indianish Chicken Broccoli Noodles

Prep Time: 20 Mins

Cook Time: 40 Mins

Total Time: 60 Mins

Serves: 4-6

This recipe is a well-rounded meal packed with protein, veggies, and carbs. My favourite dishes have many different flavours. Unlike marinara pasta where each bite tastes the same as the first, this noodle dish has many layers of flavour and texture - a potato here, a crispy piece of broccoli there, or a fiery bite from a splash of hot sauce.

Ingredients

Chicken

4 (500-600g total) chicken breasts, cut into 2cm cubes

3 tablespoons olive oil, plus 1 tablespoon for cooking

1 teaspoon turmeric

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garlic powder

1 teaspoon fine sea salt

Noodles

1 tablespoon olive oil

2 teaspoons black mustard seeds

Handful (4g) dried curry leaves

1 russet potato, cut into 2cm cubes

1 small yellow onion, diced

250g rice noodles

1/2 teaspoon ground turmeric

3/4 teaspoon fine sea salt, divided

2 tablespoons lime juice, plus more for serving

1/2 cup fresh cilantro, chopped

Ketchup (for serving)

Hot sauce (for serving)

Roasted Broccoli

1 tablespoon olive oil

1 head of broccoli

1/4 teaspoon fine sea salt

Directions

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1. Combine the chicken with the oil, spices, and salt. Marinate for at least 15 minutes, and up to 24 hours.

2. Heat a large, deep skillet over medium heat with a tablespoon of olive oil. Add the chicken pieces, working in 2 batches to avoid overcrowding the pan. Do not touch the chicken for 2-3 minutes, and then move it to evenly brown all sides for another 3-5 minutes until the chicken is cooked to 165F. Empty the contents of the pan into a bowl.

3. Add 1 tablespoon of oil to the pan and add the black mustard seeds, as they pop and crackle stir them around and then add in the curry leaves. After 1 minute, add the potatoes and onion and sauté until the potatoes start to brown and soften about 6-7 minutes. Add 1/2 cup of water and cover, cook for an additional 8-10 minutes, until the potatoes are easily pierced with a fork.

4. Meanwhile, preheat the oven to 425F. On a baking sheet, toss broccoli with olive oil and salt and bake for 15-20 minutes until the edges are brown and crisp.

5. Cook the noodles according to the package, save about 1/2 cup of the water before draining.

6. In a large bowl, toss the noodles with turmeric and 3/4 teaspoon of salt, add some of the reserved water if the noodles are sticking.

7. Once the potatoes are done cooking add 1/2 teaspoon of salt and the chicken to the potatoes. Cook for 1-2 minutes until the chicken is warmed.

8. Empty the skillet's contents into the large bowl with the noodles and mix. Add the lime juice and garnish with cilantro. Taste and add more salt or lime juice as needed.

9. Serve with ketchup and/or hot sauce.

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (4 total):

  Calories: 620

  Carbohydrates: 68g

  Protein: 36g

  Fat: 22g

  Saturated Fat: 4g

  Fiber: 5g

  Sugar: 4g

• Notes

  Recipe adapted from Priya Krishna's Rice Noodle Poha