Kyazangi Kaukswe (Rice Noodles with Curry)

Ingredients:

1 roasting chicken (about 1.5kg), jointed
1 tsp ground turmeric
2 tsp salt
1 1/2 tbsp curry powder
360ml thick coconut milk (for how to make it, see this site's coconut milk recipe)
3 large onions, finely sliced
3 garlic cloves, crushed
75g chickpea flour (gram flour)
500ml thin coconut milk
4 hard-boiled eggs, sliced
500g dried rice noodles (or 1kg fresh rice noodles)
1 tsp chilli powder
2 tbsp olive oil

Method:

If using dried noodles, place in a bowl, cover with cold water and set aside to soak for 2 hours.

Add the chicken pieces, turmeric, salt and curry powder in a pan then pour over just enough water to cover. Bring to a boil then reduce to a simmer, cover the pan and cook for about 40 minutes, or until the chicken is completely tender.

Set aside to cool then strip the chicken meat from the bones (discard the bones), then strain the cooking liquid and set aside. In the meantime, add the thick coconut milk to a large pan. Bring to a simmer and cook until the mixture thickens further and the oil separates out and floats to the surface.

Keep cooking until the mixture is very oily then add half the onions and the garlic and cook, stirring constantly, until the onions begin to colour (about 6 minutes).

Add the chicken meat and cook, stirring constantly, for a few minutes then take off the heat and set aside.

In a bowl, combine the chickpea flour with water until you attain a cream-like consistency. Add the thin coconut milk to a pan. Bring to a boil over medium heat then stir in the chickpea flour mixture. Cook, stirring constantly, until the mixture thickens being careful not to allow lumps to form.

Add the reserved chicken stock, a little at a time, beating thoroughly to combine until the resultant gravy the right thickness for your chicken stew (this depends on taste). Now fold in the chicken and onion mixture and bring to a simmer. Whisk together the chilli powder and olive oil to make chilli oil then stir this into the chicken mixture. Take off the heat.

In the meantime, bring a large pan of water to a boil, add your soaked or fresh noodles and cook for between 6 and 12 minutes (depending on type), or until tender. But be certain not to over-cook.

To serve, arrange the noodles in a large bowl. Pour over the chicken mixture. Serve accompanied by the sliced hard-boiled eggs and the remaining raw onions.