Tuesday, July 22, 2008

Chicken Curry with Noodles

3 lb chicken pieces (2 cans veggie gluten)
5 cloves garlic
3 med onions chopped
1 T. finely chopped fresh ginger
1 T. oil
1-2 t. chili powder or hot pepper flakes to taste
2 t. salt or GWB
1 can coconut milk
2 T. cornstarch to thicken

500 gm egg noodles

Mom W. adds curry powder

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