Malaysian Chicken Curry Laksa

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This is my version of chicken curry laksa you can prepare in a quick time. I use more of chicken chunks and less of rice noodles in my laksa preparation though you can moderate both the quantities based on your preferences. A regular laksa preparation is quite spicy so be prepared to feel the fire as you relish piping hot bowl of this delicious recipe. There are different versions of Malaysian laksa. Another popular one made with seafood is equally delicious. The shrimp-only version is also extremely tasty as well as fulfilling. For best results, use homemade coconut milk and fresh whole spices. So, let's prepare this spicy, aromatic and delicious chicken laksa recipe to liven up our taste buds.

Chicken curry laksa
Malaysian Chicken Curry Laksa
Author:

Spicy chicken curry laksa

Do try this easy-to-make and delicious chicken curry laksa preparation made with aromatic spices and coconut milk which gives it an amazing zingy flavor.

Preparation Time: 20 minutes
Cooking time: 45 minutes
Servings: 4

Ingredients:
  • 600 gm skinless chicken breasts (cut into 2" pieces)
  • 1 cup coconut milk (first extract)
  • 5 cups chicken broth
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp shrimp paste
  • 1/2 turmeric powder
  • 6 dried red chilies
  • 2 cloves
  • 3/4 tsp fennel seeds
  • 4 medium sized shallots (sliced)
  • 1 lemongrass stalk (smashed)
  • 2 tsp lime juice
  • 1/2 tsp Sambal oelek chili paste (available in super store)
  • 50 gm rice noodles
  • coarsely chopped dried pickled shrimps (for garnish)
  • chopped spring onion leaves (for garnish)
  • 4 tsp vegetable oil
  • salt to taste

Instructions:

  1. Grind coriander seeds, black peppercorns, dried red chilies, cloves and fennel seeds with enough water in a food processor to form a paste.
  2. Separate 200 gm of chicken chunks in a deep sauce pan and cover it with enough water to dip all the pieces.
  3. Add lime juice and salt in it.
  4. Bring it to a boil on a medium flame and switch to a low flame as soon as the liquid starts boiling.
  5. Cover the pan with a lid and simmer for about 10 to 15 minutes.
  6. Drain all the water and keep the boiled chicken pieces aside.
  7. Cook rice noodles in salted boiling water on a low flame for about 5 minutes. Drain all the water and keep the noodles aside.
  8. Heat vegetable oil in a large pot on a medium flame.
  9. Add sliced shallots and stir fry for a minute.
  10. Follow it with addition of ground paste prepared in step 1 along with shrimp paste, turmeric powder, uncooked chicken pieces, smashed lemongrass stalk, and sambal oelek chili paste.
  11. Stir fry for about 4 to 5 minutes.
  12. Add coconut milk with chicken broth and salt.
  13. Cover the pot with a lid and simmer for about 15 minutes.
  14. Switch off the flame and add cooked rice noodles in it.
  15. Remove the lemongrass stalk.
  16. Add generous amount of piping hot laksa in a serving bowl.
  17. Garnish with salty boiled chicken pieces, dried pickled shrimps and chopped green onion leaves.
  18. Serve hot.

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