Chicken Kurma Inspired Ramen

Not your everyday ramen! Soul warming chicken noodle soup simmered with chicken kurma as an inspiration. Chicken and carrots cooked in a super flavorful thick and creamy broth served along with instant ramen noodles.


Kurma is a coconut based Indian curry traditionally made with chicken, mutton, egg or vegetables. It is not a super spicy one, so rejoice all non-spice loving peeps! It goes pretty much with anything – rice / rotis / parathas / dosas.


Chicken kurma inspired ramen is a thinner version of chicken kurma served over cooked instant ramen noodles. Serve hot on a chilly winter afternoon!!!


The spices are left whole in the recipe, which is very traditional in Indian curries. If you don’t like to pick out spices while enjoying your soup, then simply tie cinnamon, cardamom, clove, bay leaf and star anise in a small muslin cloth to create a bouquet garni and proceed with the recipe. You can fish out the bundle before serving.

Cook ramen noodles in a large pot of salted water. Yes please, throw away that seasoning packet. You can also use cooked rice noodles or thin spaghetti instead.


Saute whole spices in some vegetable oil, then cook all the aromatics. You can leave the jalapeno whole, to reduce spiciness. Add chicken, carrot, chicken stock, cover and simmer until cooked.  Finish off with coconut milk and cilantro.

Leftover soup can be served with a pile of hot parathas. Yummo !!

Love spicy noodle soups? Check out Thai Shrimp Noodle Soup

Love Indian? check out Fiery Chicken on HummusIndian Style Fried Chicken SandwichesTandoori Cauliflower MeltsPalak Paneer Knots

Chicken Kurma Inspired Ramen


2 x 3-ounce packets instant ramen noodles

3 tablespoons vegetable oil

1 cinnamon stick

2 cardamoms

2 cloves

1 star anise

1 bay leaf

1/2 teaspoon fennel seeds

1 medium red onion, minced

1 jalapeno pepper, slit

2 cloves garlic, grated

1/4 inch piece ginger, grated

1 medium roma tomato, chopped

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

3 boneless skinless chicken thighs, cut into bite size chunks

1 medium carrot, peeled and thinly sliced (optional)

1 x 14-ounce can chicken stock

1 teaspoon salt

1/2 cup coconut milk

1 cup chopped cilantro

3 boiled eggs, cut in half (optional)

additional cilantro, for garnish


Bring a large pot of water to boil. Add ramen noodles (discard seasoning packet), cook until tender, drain and set aside.

Heat vegetable oil in a large saucepan or a dutch oven over medium heat. Add cinnamon, cardamom, clove, star anise, bay leaf and fennel seeds. Add onions and jalepono pepper as soon as the spices are toasted. Saute until translucent. Add grated garlic and ginger, saute for 2 minutes and then add tomato, coriander powder and turmeric powder. Stir for few minutes, until the spices are cooked. Add chicken, carrot, stock and salt bring to a boil, reduce heat to low, cover and cook until both chicken and carrot are cooked.

Uncover, add coconut milk and cilantro, cover again and let simmer for additional 2 minutes. Take off heat.

To serve, place some cooked ramen noodles in a serving bowl, ladle hot soup over and then top with eggs and cilantro.

Serve hot

Makes 4 servings






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