Ingredients non vegetarian 4 servings

• 3 tbsp oil
• 1 onion chopped into small cubes
• 1 tsp ginger, garlic paste
• 1 tsp red chili powder
• 1/2 tsp haldi
• 1 cube chicken stock
• 1/2 tsp salt or adjust to your taste
• 2 pieces chicken breast cut into small cubes
• 2-3  cans coconut milk
• 2 tbsp chick pea flour + 4 tbsp water

* the soup should have a thick soup.

For accompaniments:

• 2 cup boiled thin noodles
• 1/2 cup fried Onion
• 1/2 cup fried garlic
• 1/4 Spring onions, cut into  thin circles.
• 2 tbsp chopped coriander
• 1/2 cup fried thin strip chips
• 2 tbsp crushed red chili
• 2 tbsp chopped green chili
• 2 lemons, cut into wedges
• 1/2 cup fried noodles

Directions

1. For curry: Heat the oil & fry the onion, ginger, garlic paste until transparent
2. Add the started spices & fry for 2 min.
3. Add chicken pieces & chicken cube stock & toss until all gets mixed.
4. Pour the coconut milk & simmer for 10 min.
5. bring to the boil & lower the heat.
6. Cook for another 10 min then make a paste of chick pea flour & water & pour this in the soup & keep stirring so that no lumps are formed.
7. Allow the soup to thicken.
8. Remove from heat.
9. Place all the accompaniments in individual bowls.

1. Every one should help them selves by taking bowls, adding the noodles first then top it with the soup, then all the accompaniments one at a time & eat.  

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