COCONUT CURRY CHICKEN WITH RICE VERMICELLI AND BEAN VERMICELLI

Ingredients:

KOS Coconut Milk
KOS Curry Powder
KOS Cumin Ground
KOS Coriander Ground

KOS Dry Chili Pepper Whole  Moderate
KOS Red Cluster Pepper Granule  Moderate
Chicken meat (Leg)   1 piece
Rice Vermicelli   1 packet
Bean Vermicelli   1 packet
Okra    Moderate
Onion     ½  piece
Beancurd Puff    Moderate
Egg  1 piece
Oil    Moderate
Salt    Moderate

Soup Base    1 Liter

Preparation:
1.  First splash a little bit of oil into the heated frying pot, add onion, okra and a moderate amount of  KOS Red Cluster Pepper Granule, KOS Dry Chili Pepper Whole, ½ teaspoon of KOS Cumin Ground and KOS Coriander Ground, also add 1½ tablespoon of KOS Curry Powder. Add soup base and boil for 1 minute.
2. Add 200ml of KOS Coconut Milk and Beancurd Puff into the pan and cook for one more minute and add rice vermicelli and bean vermicelli and further boil for about three minutes.
3. Add cooked chicken meat (leg) and simmer for about one minute.
4. Pour contents into a bowl and place a half boiled egg on top and serve