Curry Chicken Noodles Recipe | Sadia Singapore

Curry Chicken Noodles

cooking-timeNOT AVAILABLE cooking-servings5 SERVINGS


Curry Stock:

  • Curry Leaves 30gm
  • Assam Skin 2pcs
  • Lemon Grass 2stalks
  • Pandan Leaves 1bundle
  • Coconut Milk 500gm
  • Curry Paste 500gm
  • Corn Oil 50gm
  • 4 Potatoes
  • 10 Tau Pok, dried bean curd
  • Water 3000gm
  • Yellow Noodles, fresh 1000gm

Curry Paste:

  • Ginger 100gm
  • Shallot 100gm
  • Garlic 50gm
  • Dry Chili (pre soaked) 80gm
  • Galanga (blue ginger) 30gm
  • Curry Powder 100gm
  • Corn Oil 50gm


  1. Blend all the ingredients for the curry paste in a food processor till fine.
  2. Stir fry the curry paste until it turns dark red.
  3. Add in curry leaves, assam skin, lemon grass, pandan leaves and water.
  4. Simmer for 45 mins, add in chicken wing and potatoes and simmer for another 10 mins.
  5. Add in tau pok, coconut milk and simmer for another 5 mins.
  6. Blanch yellow noodles in a pot of hot water and transfer to a large bowl when cooked.
  7. Place chicken wings, tau pok and potatoes and fill the bowl with gravy.

Chicken 3 Joint Wing

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.

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