Chicken Curry and Rice Noodles

I have been in the mood for a nice curry sauce for three days. I emailed Joseph for ideas, but he is not on call to me and I am very impatient when a craving hits (been that way for years). So I invented a sauce. This curry sauce, that I made for chicken and rice noodles, was pretty basic, very tasty, and very mild. I only wish that I had had some fresh sweet basil to chop and add. As with most Eastern dishes, rice pasta is the way to go. You can often find rice noodles in your regular store, and most definitely in specialty stores like Whole Foods and Trader Joe's. If you're in a curry mood and you want something mild that suspicious sweethearts and kiddies will like too, give this one a whirl.

Chicken Curry and Rice Noodles

Level of Difficulty: Emily

Chicken and noodles:
1 pkg. rice noodles boiled and drained

1-2 lbs. cubed chicken breast
1 TBSP olive oil
1 Tsp onion powder
1/2 Tsp ground sea salt
ground pepper to taste

Sautee on medium to high heat in a large skillet or wok until chicken is white in the center.

Sauce:
1/2 stick of butter
1 TBSP curry powder
1 TBSP turmeric
2 tsp onion powder
1/2 tsp sea salt
1/4 tsp ground nutmeg
1/2 tsp sugar
1 14 oz. can coconut milk
1/2 Cup heavy cream

Brown butter in a small sauce pan by melting and bringing to a boil for one minute while stirring on Med-High heat. Reduce heat to Med-Low, add spices, and simmer for about 1-2 minutes. Slowly add coconut milk and stir constantly. Simmer for five minutes. Add heavy cream about one minute before you add to your cooked chicken and rice noodles. Combine sauce, noodles, and chicken to serve.