Ingredients 1 large chicken breast cut into small cubes *see note* 1 onion finely chopped 2 cloves garlic crushed 1 can creamed corn 1 sachet Maggi noodle soup 1 chicken stock cube Handful of vermicelli noodles Pinch of parsley flakes 1 teaspoon curry powder Salt to taste Fresh parsley & lemon juice to taste Instructions Seal the chicken in a pan with some olive oil. Don’t over cook just till it changes colour. Add the onion & garlic & cook until fragrant, then stock cube & curry powder. Give it a good mix then add 1 litre water, the creamed corn, fill the can with water once and add that in. Add the parsley, maggi sachet, egg noodles & bring to the boil. Let simmer for around 20min until slightly thickened & chicken/noodles are cooked! Serve with lemon wedge. Notes Note* alternatively use chicken mince or left over shredded chicken – can leave out chicken completely