3 skinless, boneless chicken breast halves
1 (10 ounce) package yellow curry powder
1 (8 ounce) package Thai-style noodle baking mix
1/2 teaspoon vegetable oil
1/2 teaspoon fresh lime juice
1/4 teaspoon dried oregano
2 tablespoons ginger paste
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1 1/2 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon paprika
2 clove garlic, minced
1/3 cup chopped fresh cilantro
1 1/2 tablespoons chopped fresh parsley
In a medium bowl mix the curry powder and Thai-style noodles. In another medium bowl whisk together the oil, lime juice, oregano, garlic powder, ginger paste, garlic powder, seasoning salt, curry powder, paprika, paprika, salt, curry powder, paprika and chicken. Mix this into the chicken and noodles mixture. Twist the clove garlic and cilantro into the corners to seal in the flavor.
Layer chicken mixture over the curry. Rub chicken mixture with cilantro and pepper, and place over curry. Sprinkle with cilantro and pepper. Cover with plastic wrap and refrigerate 5 to 10 minutes before serving.