Heat some oil in a pan. When the oil is hot enough, reduce the flame and fry the ground nuts. When they start to turn golden brown, take them out on a paper towel.

Now add the sliced onions kept for the topping and fry them till they're golden brown, take them out on a paper towel.

Now add the sliced garlic kept for the topping and fry them till they're golden brown, take them out on a paper towel.

Now add chicken pieces to the pan and start frying them. Add more oil if you have to. Once the chicken starts turning white, add the curry leaves, grated ginger and the remaining chopped garlic and sliced shallots.

Fry this for 5 minutes while stirring occasionally. Add the chickpea flour, turmeric powder and salt.

Add the red chillies and and the vegetables and cook them for about 5 minutes on medium heat.

Cook the noodles according to the instructions given on the package.

By now the chicken should be cooked with a nice aroma filling the kitchen. Add coconut milk now and stir well. Keep it to simmer for 10 minutes on low heat. Adjust salt.

Take an individual service bowl or a soup plate and put egg noodles first, pour the prepared curry on the noodles, top it off with the boiled egg cut into half and coriander leaves.

Provide all the other accompaniments in small bowls - fried ground nuts, fried garlic, fried shallots, coriander, spring onions, red chilli flakes and lime wedges.

Squeeze the lime before taking a bite for the perfect flavour.

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