2tbsp vegetable oil
4 chicken thighs (skin on)
4 chicken drumsticks (skin on)
1 garlic clove, crushed
1 bird’s eye chilli, diced
2tbsp Madras curry paste
200ml chicken stock or water
3tbsp frozen peas
1 red pepper, deseeded and cut into julienne
1 green pepper, deseeded and cut into julienne
1 red onion, halved and thinly sliced lengthways
16 raw tiger prawns, peeled and butterflied
400g fresh udon noodles
4tbsp chopped coriander
Heat a wok, then add the vegetable oil.
Put the chicken thighs and drumsticks in the wok and cook over high heat for about five minutes or until browned all over; the skin should become golden and crisp.
Lower the heat a bit and allow the oil to cool slightly, then add the garlic and chilli to flavour the oil.
Add the curry paste and stir around the wok, making sure all the chicken pieces are coated with the mixture.
Pour in the stock or water.
Lower the heat to medium and simmer for 30 minutes or until the chicken is cooked through (check by cutting into a thigh or drumstick to the bone and having a look at the flesh inside).
About five minutes before the end of the cooking time, stir the cornflour with three tablespoons of water in a small bowl. Stir again before adding to the wok.
Mix into the sauce and carry on cooking to thicken.
Add the peas, peppers, red onion, prawns and udon noodles to the wok.
Stir-fry for five minutes, mixing the ingredients into the sauce.
To serve, divide among four bowls and garnish with coriander.