Creamy Chicken Curry Udon

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3 servings Udon (see notes for tips)

5 pieces Chicken Thigh (cut bite-size pieces)

1 tsp Curry Powder

0.5 tsp Black Pepper

0.5 tsp Paprika

1 Onion (sliced)

2.5 cups Water

1 pack of Japanese Curry (4 small cubes)

1 can full-fat coconut milk (400ml)

Pour hot water all over the udon before cooking to separate the udon. Drain and set aside.
Marinate the chicken with curry powder, paprika, and season with salt and pepper.
In a pan, drizzle in a little bit of boil, and turn the heat to medium. Pan-fry the chicken for 5-6 minutes or until brown on all sides. Remove and set aside.
Next, using the residual oil from the chicken, add in the sliced onion. Pan-fry for 2-3 minutes or until slightly translucent
Add in water and curry cubes, mix until curry cubes dissolve, then bring it to a simmer.
Once simmering, add in full-fat coconut milk, and mix well; bring to a simmer again.
Finally, add in the chicken and chicken, and cook on high heat for another 3-4 minutes.