Tikka Masala Noodles
Creamy coconut tikka masala with tender chicken tossed with egg noodles.
Ingredients
- 1 can full-fat coconut milk
- 2 chicken breasts
- 4 cups egg noodles
- 1 package Patak’s tikka masala paste
- Salt, to taste
Directions
Cook the noodles
Bring a pot of water to a boil. Add the egg noodles and reduce heat slightly. Cook for about 10 minutes or until tender, then drain.
Cook the chicken
In a separate pan, cook the chicken over medium heat. Avoid browning—just cook until mostly done through. Remove and set aside.
Make the sauce
Clean the pan, then add coconut milk and heat gently, stirring until fully combined and no longer separated. Add the tikka masala paste and stir until smooth.
Combine
Return the chicken to the pan and simmer over medium-high heat until fully cooked and the sauce thickens.
Finish
Add the cooked noodles to the sauce and mix until evenly coated.
Serve
Serve hot in bowls.
Notes
- Do not brown the chicken to keep the sauce smooth and consistent.
- Stir coconut milk well before adding paste for best texture.
- Adjust thickness by simmering longer if needed.