Ingredients:

• 1kg of Chicken mince
• 1 tablespoon Onion flakes or powder
• 1 tablespoon Garlic powder
• 1-2 tablespoons of butter chicken spice 
• 1 tablespoon of stock powder or paste (I used vegetable stock I had already made) 
• 50g of tomato paste (1 sachet) 
• 1 tin of coconut cream – I use Ayam 
• 1/2 cup water 
• 1/4 Cabbage, sliced up
• 1 cup of Beans 
• 1/4 cup of flaked or slivered Almonds 
• 1 packet of rice Vermicelli noodles, cooked and drained
• 2 -3 Spring onions, diced to serve 

Method:

1. Fry chicken mince until it changes colour. 
2. Add in onion powder, garlic powder, and butter chicken spice.
3. Fry until fragrant 
4. Next add your stock, tomato paste, coconut cream and water. Mix well. 
5. Allow to simmer and then add in your vegetables. 
6. Mix well and then add in noodles. 
7. Simmer for 5 minutes. Top with spring onion and more almonds. 

Tips:

1. Use any vegetables you like. 
2. I cook my rice Vermicelli noodles by placing in a bowl and pouring over boiling water. I used 3 cakes out of a 5 pack. 
3. Add more or less spice. Some fresh Chilli works well in this recipe. 
4. Shan’s Butter Chicken spice is amazing. Find it at Asian Supermarkets.