Recipe Contributed by Made Easy Community Member : Saira Abdullah

Meal type: lunch
  • 30-35 min
  • 30-60 min
  • 5


  • 1 packet boiled Noodles
  • 1 bunch Coriander Leaves roughly chopped
  • 1 bunch Mint Leaves roughly chopped
  • 2 Lemon cut in 4 pieces
  • Handful Spring Onion roughly chopped
  • 1 clove garlic cut in slices and fried
  • 1 inch ginger peeled and cut in thin slices
  • Chips as required

For curry

  • 1 packet Coconut Powder
  • 1/4 cup Oil
  • 1/2tsp Turmeric Powder
  • 2 cups Chicken cut in small cubes
  • 1 cup Oil
  • 1tbsp National Chilli Powder
  • 1tbsp Coriander Powder
  • 1tsp Turmeric Powder
  • 1tsp Allspice
  • 1tsp National Salt
  • 1tsp National Crushed Pickle
  • 2 Onion roughly chopped
  • 2 Tomatoes roughly chopped


For curry
  • In a pan, heat oil, add ginger garlic paste and fry, then add chickpeas flour, mix well and fry
  • Add water and mix well till no lumps remain
  • Add salt, National Chilli Powder and turmeric. Mix well
  • Add coconut powder and mix well till no lumps remain. Add remaining water and cook on low flame till curry is slightly thick
  • For Achari Tukri Chicken
  • In a pan, add oil, fry the onions till light golden, add in chicken cubes and ginger garlic paste. Fry well
  • Add all the seasonings. Add tomatoes and stir well
  • Add 1 cup water and cook till chicken is tender and gravy is thick
  • Lastly add National Crushed Pickle and cook for another 5 minutes
  • Place noodles and add in curry and achari tukri chicken
  • Garnish with coriander leaves, mint leaves, fried garlic, ginger slices, squeeze lemon, sprinkle spring onion and chips