Chicken Laksa | Sanjeev Kapoor Khazana

The popular recipe of laksa with the goodness of fresh vegetables and chicken.

CHICKEN LAKSA

Ingredients

450 grams boneless chicken, cut into thin strips
1 inch ginger
3-4 garlic cloves
4-5 shallots
2 inch lemon grass stalks
2 tablespoons sesame oil
3 cups chicken stock
1-2 fresh red chillies, sliced
1 teaspoon curry powder
Salt to taste
2 tablespoons green peas
1 tablespoon lemon juice
½ cup coconut milk
To serve
2 cups boiled noodles
4 tablespoons sliced spring onions with greens
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped fresh mint leaves
8 cucumber slices
4 lemon slices

Method

1. Blend together ginger, garlic, shallots and lemon grass with some water to a smooth paste.
2. Heat sesame oil in a non-stick pan. Add chicken and sauté on high heat till golden brown. Remove from heat and set aside.
3. In the same pan, add the prepared paste and sauté for a few minutes. Add chicken stock and bring to a boil.
4. Add red chillies, curry powder and salt, stir to mix and simmer for 2-3 minutes. Add green peas and stir.
5. Add lemon juice and stir well. Add coconut milk, mix and bring to a boil.
6. To serve a portion, place a portion of noodles in a serving plate. Add some fried chicken and top with 1 tablespoon spring onions, ½ tablespoon coriander leaves, ½ tablespoon mint leaves and 2 cucumber slices. Pour the hot soup and serve immediately with 1 lemon slice.

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Cuisine - Malaysian

Course - Main Course Chicken

Dish - Main Course Chicken