You’ll Need
For the Chicken
600g boneless chicken thigh fillets, cut into pieces
1 tbsp rapeseed oil
1 tsp turmeric
½ tsp sea salt
For the Coconut Broth
1 small onion, finely diced
2 garlic cloves, finely grated
1 tbsp grated ginger
1 tbsp gram flour
300ml full-fat coconut milk
200ml chicken stock
1 tbsp fish sauce
½ tsp chilli flakes
For the Pots
300g cooked egg noodles
2 hard-boiled eggs, quartered
Crispy onions
Lime wedges
Chopped coriander
Optional but Dangerous
Chilli oil
Extra crispy onions
Prawn crackers
Method
Preheat your air fryer to 200°C.
Toss the chicken with the oil, turmeric and salt.
Air fry for 10-12 minutes, shaking halfway, until browned and cooked through.
Place the onion, garlic and ginger in a large heatproof dish with a little oil.
Air fry at 185°C for 5 minutes, then stir in the gram flour.
Gradually whisk in the coconut milk, stock, fish sauce and chilli flakes.
Air fry at 180°C for 8 minutes, stirring twice, until thickened.
Stir in the chicken and noodles and heat for a further 4 minutes.
Divide between four pots and add the hard-boiled eggs.
Finish with crispy onions, lime and coriander.