The Curry Guy aka Dan Toombs has fast become my go to when I’m looking for a curry recipe. I first discovered him through his cookbook One Pot Curry (still one of my most used cookbooks) and have yet to be disappointed by his recipes. In his latest Curry Guy Cookbook, labelled simply “chicken”, he shares 80 deliciously spiced recipes from South and Southeast Asia featuring, you guessed it, chicken. Toombs has spent the past two decades travelling and researching the best curries each continent has to offer. He’s then taken those memories and flavours and recreated them into this cookbook, allowing you to travel the world through food. His recipes, while layered, are easy enough to follow and allow the homecook to create authentic world-class curry dishes. Be warned, your spice collection will dramatically increase – he’s introduced me to many a new spice.
Dietary Notes
The Curry Guy Chicken features chicken as the star ingredient of every dish. If you eat chicken this is for you. The vast majority are also kosher friendly ie. no mixing of meat and milk.
Best For
Those who love chicken, curry and spicy foods.
Cooking Level
Intermediate. Recipes are layered and involve time and attention to detail. Read them before you start and make sure you have all the ingredients you need and you’ll be good.
I’m sharing his recipe for Korean spicy ramen, emphasis on the spicy! This is easier to make than you think, but helluva spicy. If your spice tolerance isn’t sky high, I’d suggest cutting the gochukung and chilli flakes in half. I left out the optional eggs, but add them in if you want. For easy chicken stock I use this recipe.
The Curry Guy Korean Spicy Ramen
Ingredients
- 4 eggs optional
- 700 grams chicken thighs skin removed and cut into small bite sized pieces
- 1 tbsp sesame oil
- 1 medium onion finely chopped
- 1 tub enoki mushrooms
- 4 cups unsalted chicken stock
- 450 grams dried ramen noodles
- salt to taste
For the Marinade
- 2 tsp sesame oil
- 3 tbsp gochujang (halve this if you don’t want it too spicy)
- 1 tbsp gochugaru (Korean hot pepper flakes) reduce for a less spicy dish
- 2 tbsp white miso
- 2 tbsp garlic and ginger paste
- 2 tbsp light soy sauce or tamari
To Garnish
- 3 spring onions sliced thinly
- extra vegetables of choice like peppers or snap peas.
- 4 red bird’s eye chillies slit down the middle (optional)
- 4 tbsp fresh parsley/coriander finely chopped (optional)
Instructions
- If adding the optional eggs, boil them for 6-8 minutes or to your preferred doneness. Place the cooked eggs in ice-cold water to stop them cooking further. Then peel them and slice them in half lengthwise. If they turn cold, they will heat up again in the ramen broth.
- In a mixing bowl, whisk all the marinade ingredients together and stir in the chicken. Allow to marinate for up to four hours or while you fry the onions.
- Heat a tablespoon of sesame oil in a large saucepan over medium heat. Stir in the finely chopped onion and fry for about 5 minutes to soften. Add the marinated chicken with all the marinade and fry for about 3 minutes, stirring regularly until it is about 80 percent cooked through. Add in the enoki mushrooms.
- Pour in the stock and bring to a simmer over a medium-high heat. While the stock is coming to a simmer, begin soaking your ramen noodles as per the packet instructions. Be sure not to let them soak too long or they will fall apart and become mushy. You want them to be a bit al dente as they will continue to cook in the hot broth. Taste and adjust seasoning.
- Divide the noodles between 4 bowls. Top with chicken and broth and add in eggs if using. Garnish with spring onions and whatever else you choose.
The Curry Guy Chicken by Dan Toombs is published by Quadrille and distributed by Jonathan Ball Publishers. It is available here.
