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a wide bowl of golden chicken curry ramen with creamy yellow broth, shredded chicken, noodles and a lime wedge, on a wooden table, natural light, shallow depth of field, landscape orientation

Chicken Curry Ramen

A creamy mildly spiced curry broth with shredded chicken and noodles.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken thighs boneless skinless
  • 2 tbsp curry powder
  • 1 can coconut milk
  • 5 cups chicken broth
  • 1 onion diced
  • 2 cloves garlic minced
  • 12 oz ramen noodles
  • 1 tbsp vegetable oil
  • 1 tbsp lime juice

Method
 

  1. Saute the onion and garlic in oil until soft, then stir in the curry powder until fragrant.
  2. Add the chicken thighs and brown lightly on both sides.
  3. Pour in the chicken broth and coconut milk, then simmer until the chicken is cooked through, about 15 minutes.
  4. Remove the chicken, shred it, and return it to the pot with the lime juice.
  5. Cook the noodles separately, divide into bowls, and ladle the curry broth and chicken over the top.

Notes

A squeeze of lime right at the end keeps the coconut curry from tasting flat.