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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.

Course dinner, ramen, stew
Cuisine curry, Indian Fusion, Indian Recipe, Ramen, stew
Keyword chicken, curry, Indian fusion, Indian recipes, Ramen, stew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Peter Block

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

  1. 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!