Wonderful one-pot chicken curry noodles

Preparation

Speedy, saucy and mildly spiced, these creamy, coconut chicken curry noodles are a doddle to make and involve minimal washing up.

1. Slice the chicken breasts in half horizontally to give thin escalopes, then cut into 1cm-wide strips. Toss with 1 tablespoon garam masala and some seasoning for kick.

2. Halve, deseed and slice the red pepper, and chop the spring onions into short lengths. Trim and peel the broccoli stalk, then chop into chunky matchsticks. Bring a kettle to the boil.

3. Heat the oil in a large pan, wok or casserole, over a high heat. Add the chicken and stir-fry for 2 minutes until starting to colour. Add the red pepper and spring onions for freshness and cook for a further 2 minutes.

4. Stir in 1 tablespoon of garam masala and the broccoli stalk, cooking until the spices smell fragrant, then pour in the coconut milk to add creaminess. Add 600ml boiling water, the medium egg noodles and a generous pinch of salt. Give it all a good stir, cover and simmer for 4 minutes until the noodles are tender and the chicken is cooked through.

5. Grate the zest from the lime and squeeze the juice, then add both to the curry broth for zing. Season to taste and add a splash more water if needed to make it more brothy. Ladle into deep bowls to serve.

* Broccoli stalk reserved from the Power Up Pesto and Broccoli Pasta recipe