For chicken noodle pan with paprika coconut sauce, first cut the chicken breast fillets into 3-5 cm pieces, finely dice the onion and wash, seed and finely slice the bell bell pepper.
In a large pan, fry the chicken pieces in oil and then remove them from the pan. In the same pan, first sauté the onion until translucent and then add the bell bell pepper. Stir fry everything for a few minutes until the bell pepper strips are soft. Deglaze with the coconut milk and whipping cream. Now add the noodles and chicken and season with curry, salt and pepper. Simmer everything at low heat for about 10 min (see cooking time of the noodles used).
Add 50-100 ml of water to the chicken noodle pan with paprika coconut sauce, if necessary, depending on the desired consistency.