Curry Chicken Mee Sua - Flame Me Up More!

The weather is a killer here for the past few days. Sparse clouds in the skies while Mr Sun rays as fierce as he pleases. It did rain but really, the droplets evaporated quickly away as soon as they touched the ground. It might be a warm afternoon but I still craved for a bowl of flaming spicy curry. Maybe all the perspiration from eating that could cool me down... This reminded me of my friend who felt that people should eat ice-cream on cold winter nights. 

Mee Sua again! I will never grow tired of it because it is such a comfort food. It took me 1 hour to plan my Curry Mee Sua recipe and off I was to buy all the ingredients. The total cost wasn't cheap but such craving comes just once in a blue moon... As health doesn't really permit, I had to come up with the healthier version.

OH MY LOVE!

THE INGREDIENTS

Yogurt Curry Chicken Mee Sua (Serves 3)

Main Ingredients: 

3 Bunches Mee Sua (Thin) 

3 Skinless Chicken Drumsticks (Chunks, Marinated with 3 Tsp Curry Powder + 1/2 Tsp Sea Salt)

Side Ingredients: 

3 Indonesian Potatoes (Peeled, Halved N Deep Fried) 

6 Long Beans (Cut N Deep Fried)

1 Small Onion (Cut chunks)

Flavouring Ingredients:

5 Shallots (Peeled N Minced)

3 Stalks Lemon Grass (White Part only, Smashed flat)

3 Stalks Curry Leaves 

Curry Gravy: 

Chicken Bones Stock (1 Packet Bones, 4 China Bowls Water)

1.5 Tbsps Wet Indian Chicken Curry Paste

Yogurt+Skim Milk (100ml:400ml, Stir in a glass till dissolve)

Frying Condiment:

4 Tablespoons Grapeseed Oil (Use for the cooking of all ingredients)

Seasoning:

2 Tsp Sea Salt

2 Tsp Brown Sugar

Steps:

1) Fry Shallots N Wet Indian Chicken Curry Paste in remaining oil in wok (after deep frying potatoes N long beans) - 5min (medium heat)

2) Add marinated Chicken drumstick chunks and stir till thoroughly coated with paste - 10min

3) Add Lemon grass, Curry leaves, Onions and 3 spoons of Chicken stock and stir - 5min

4) Add in deep fried Potatoes, Long beans and all the Chicken stock and boil - 10min

5) Lower heat and add 3 spoonfuls of YogurtMilk mixture at a time, stirring constantly

6) Cover lid and let curry simmer till onions turn soft, stirring every 5min - 25min

7) Season Curry with Sea salt and Brown sugar
8) Pour Curry Gravy, Chicken, Potatoes, Long Beans into the bowl of Mee Sua

9) Blanch Mee Sua in a separate pot of boiling water for 30 secs and drain
10) Add into bowl of curry and serve hot!