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In the world of culinary creativity, experimenting with flavors and combining different cuisines can lead to remarkable dishes. Today, I am sharing a fusion recipe that picks up on the ramen craze and the bold spices of curry in this Chicken Curry Ramen Stew.
Jump to RecipeThe HISTORY OF RAMEN from the Ramen Museum New York. Ramen originates from Japan that traces back centuries. It is suggested that it made its way to the US by Chinese immigrants in the 19th century. Ramens popularity grew in the 20th century Japan as a street food. Different regions in Japan have their own unique styles of ramen, each with its own distinct flavors and characteristics.
Today, ramen has transcended its humble beginnings and has gained international acclaim. It has become a global phenomenon, with ramen shops and variations found all over the United States and the world.
My Chicken Curry Ramen Stew uses the idea of the ramen noodle as the base. The noodle is a great vessel for this fusion dish with chicken and curry spices. By infusing the traditional elements of ramen and a thicker broth, tender chicken slices, and noodles, I haveve created a unique and enticing dish that pays homage to both Japanese and Indian cuisine.
I like the idea of this as a stew more than a broth dish. I feel the curry is more pronounced and the final dish is creamy and luxurious.
The cast of characters.
Building the curry ramen stew.
The Chicken Curry Ramen Stew plated.
Chicken Curry Ramen Stew
My Chicken Curry Ramen Stew uses the ramen as a base but flavors it with curry mixed with coconut milk to make it more of a stew.
Ingredients
- 16 Ounces Rotisserie chicken pulled
- 2 Whole Yellow onions diced
- 1 Whole Red pepper diced
- 2 Whole Carrots cut in matchsticks
- 3 Cloves Garlic diced
- 1/2 Bunch Celery rough chop
- 30 Ounces Coconut milk
- 2 Packages Ramen noodles
- 1 Tbsp Curry powder
- 2 Tsp Chili powder
- 2 Tsp Salt
- 1 Tbsp Vegetable oil
- 1 – 1 1/2 Cups Homemade Chicken stock
Instructions
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Begin by heating the oil in a Dutch oven on medium high heat. Once warm, add the pepper and onions and soften for 4 – 5 minutes. Add in the carrots and cook for one minute. Next, add in the spices and mix well. Cook for 2 minutes. Now, it is time to add the garlic. Cook for 1 minute.
Add in the chicken stock followed by the coconut milk. Simmer for 5 minutes. Next, add in the ramen noodles. Cook for 1 – 2 minutes until the noodles separate. Once the noodles have separated, add in the pulled chicken. Cook for 5 – 10 minutes until the broth thickens. Once thickened, finish by adding in the cilantro.
Serve and enjoy!
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