-> 1 chicken-cooked, de-boned and cut into small pieces
-> 1 and 1/2 cups coconut milk, thick
-> 3 large onions, finely sliced
-> 3 cloves garlic, crushed
-> 1/2 cup chickpea flour
-> 2 cups thin coconut milk
-> 4 eggs, hard boiled
-> Some small coriander leaves, chopped
-> Green chillies, chopped
-> 500 gm rice noodles, cooked
-> Chilli oil
-> Cook thick coconut milk in a saucepan, stirring constantly, until it becomes very oily.
-> Add half the onions and all the garlic and fry, stirring occasionally.
-> Add chicken and cook, stirring constantly for a few minutes. Set aside.
-> Mix chickpea flour with cold water to form a thin cream. Add thin coconut milk to the pan and when it comes to a boil stir in the chickpea flour mixture. Cook and stir constantly until it thickens a little.
-> Add the chicken and onion mixture, and simmer 3-5 minutes.
-> Stir in chilli oil and remove from the heat.
-> Serve in a large bowl with noodles, sliced hard boiled eggs, raw onions, coriander and green chillies on the side.