Cut the chicken into bite sized pieces. Marinate it with the turmeric and Fish sauce(or Soya sauce).Let the chicken sit in the fridge, marinating while you get everything else ready.(note: for vegetarian version replace boiled vegetables for chicken)

Next, prepare all the toppings and garnishes. Hard boil the eggs, roughly chop the cilantro and finely slice the green onion and chili peppers at an angle.Fry onions and garlic. Set them aside in little condiment bowls.

Make a paste of garlic, onions, ginger, red chili powder, coriander powder and fish sauce/ Soya sauce. Keep it aside.

Roast Some gram/chickpea/besan flour. This is used to thicken the gravy.

Now take oil in a large pot.

Add the onion paste and roasted besan/chickpea flour. Cook it till the paste starts leaving the sides.

Once the paste is cooked add marinated chicken. Cook for 2 mins.

Now add half cup of water and about half of the coconut milk and boil till chicken is cooked.

Add the remaining of the coconut milk and bring to boil.

At this point taste for salt and add if needed, fish sauce and soya sauce are salty so adding salt is not necessary.

Remove from the heat.

Take some boiled egg noodles and pour some of the chicken gravy on top.

Everyone can make their own bowls by adding the condiments they want.

Suggestions for condiments-fried onions, fried garlic, green onions, boiled egg, chili flakes, fresh chili, coriander, fried noodles, potato chips, peanuts, etc.