1 box/1 pound linguine
4 pieces chicken thigh ( chop into 2 pieces)
4 tbsp homemade sambal belacan paste
5 tbsp curry powder (prefer Nuri's or Baba's brand)
1 sprig curry leaves
1 can coconut milk (400ml)
2 cup whole milk/low fat milk
2 pieces medium size rock sugar
2 tbsp chicken bouillon powder
1 tbsp cooking oil
Salt to taste
1: Fill a large stockpot with water. Add in salt ,let the water rolling boil,add in pasta ,cook until al dented,sieved set aside or cook accordingly to the box instruction .
2:Prepare a medium stock pot with oil ,curry leaves and homemade sambal belacan paste at high heat.Then add in coconut milk and chicken thigh,reduce heat to medium, simmer for 20 minutes or until the chicken cook with lid. Add in rock sugar,salt ,chicken bouillon and milk at high heat.When the curry soup is rolling boil,check the seasoning .
3:Meanwhile prepared individual soup bowl,put a handful of linguine/noodles into the bowl,then ladle pipping hot soup with chicken thigh on top of the linguine/noodles.Any amount you like.Then garnish with cilantro and fried shallot.Serve warm or hot.