Spicy Chicken Noodles

I was in the mood to experiment and was also craving some chicken noodles… I don’t like following recipes so just popped to the local supermarket and got some chicken breast. Using this and some Asian household essential cupboard items, I had a meal in about half an hour, and enough for lunch at work the next day too! Thought I would share the recipe on here…

This pic doesn’t do it justice! Super good!

Yield: Enough for 2 people.

Time: 30- 45 minutes


1 Medium Onion finely: chopped

300g chicken breast: into small bite size pieces

1 inch ginger: grated

3 garlic cloves, finely chopped

70 g Sweetcorn

70g Garden Peas

2 tbsp. soy Sauce

1 tin chopped tomatoes

2 tbsp. ketchup

1/2 tsp Coriander Powder

1/2 tsp Red Eye Chilli Powder

Salt to taste, approx. 1/4 tsp

1 tbsp Oil

1 Green Chilli: Finely chopped

Small bunch of coriander chopped

200g Spaghetti


1. Fill a large saucepan with water, and put on a high heat. We will use this for boiling our spaghetti later.

2. Add the oil to another saucepan, add in the onions, ginger and garlic and fry on medium heat until slightly golden brown.

3. Add in the chicken, chill powder, coriander power, salt and a little water, approx. 1/4 cup.

4. Let the chicken cook on a low heat until cooked through, and the water has all gone, this took about 12 minutes. When this is done, add in the tomatoes, chilli, sweet corn, peas, soy sauce and ketchup, stir well, add 1/4 cup water and put on simmer.

5. By now the water would be boiling, sprinkle with salt, and a few drops of oil to prevent spaghetti sticking together. Throw in the spaghetti (I like the texture of spaghetti rather than more common egg/ rice noodle) and let that cook away, it will take about 12-14 minutes to be cooked to my liking.

6.  Keep checking the chicken every 4/5 minutes, until all the water has evaporated and you have a thick sauce. Once at this stage, turn off heat and keep lid on until ready to serve.

7. When spaghetti is cooked to your liking, drain and toss into the chicken sauce. Toss well until all pasta is well coated.

8. Serve immediately either by itself or with a mixed  leaf green salad!

9. Enjoy

All done ready for dinner and work the next day!

This actually turned out to be a lot yummier than I had anticipated! I would buy the chicken in advance next time and put in the spice, ginger, garlic and soy sauce marinade a few hours before just to add to the taste and deepen the flavour!


Making Masala

Making a good curry is easy, it is all about the base. Infusing all the spices and then adding your item of choice, whether this be meat or veg, letting everything cook and bish bash bosh, curry is ready… the only problem is, this takes time, letting your ingredients infuse and standing over a hot stove after a long day of work just doesn’t make the process enjoyable… 

One Sunday a few months back, I was sitting at home planning my week of cooking when I had an idea, what if I could create a shortcut that would make my life so much easier after a long day in the office but still meant I could deliver full flavored curry every night of the week!

I decided to try batch cooking my masala, cooking up one huge pot and dividing it into 5 small Tupperware boxes, one for each working day. Then when I get home from work, cooking a curry would be a breeze! I am happy to say that this was a success, and today I want to share this recipe and method with you, if you work full time like me and manage your household too, it may just help you some day!


Time: 1 hour

Yield :This recipe will make enough Masala for 2 people 5 nights a week, if you are cooking for more than 2 people then just alter accordingly.


  • 1/4 cup of oil/ ghee
  • 4 large onions finely sliced
  • 4 large tomatoes chopped
  • 3 heaped tbsp. garlic and ginger paste
  • 4 tsp chilli  (laal mirch) powder
  • 4 tsp coriander (dthaniya) powder
  • 4 tsp salt (namak)
  • 2 tsp turmeric (haldi) powder
  • 1 tsp cumin (zeera) seeds


  1. Heat the oil on a medium heat in a medium to large saucepan and add the onions, saute until softened and golden brown
  2. Add in the tomatoes and garlic/ginger paste, quickly stir fry and add half a cup of boiling water, put the lid on and put the heat down to simmer
  3. Take the lid off the pan, and check to see if the tomatoes and onions have broken down completely, if so go to step 4, if not then add a tbsp more water and simmer for another few minutes
  4. Once all broken down, add in all your spices, stirring constantly, you need to stir every minute or so for about 10 – 15 minutes until the mixture starts to separate and oil starts to come up around the sides
  5. Once this happens, add 1/4 cup of water and put the lid on again, simmer gently for about 20 minutes, checking every 5 minutes. If it starts to stick then add more water.
  6. After this time, the oil should all have risen to the top and beneath the oil should be a thick curry paste dark in colour and rich in smell
  7. This is your curry paste complete!
  8. Wait for this to cool and then split up between 5 Tupperware containers
  9. When completely cooled, pop these in the fridge of freezer*

* this will keep for up to a week in the fridge and up to 1 month in the freezer.