Magnificent Malaysian Chicken
We're big fans of curry and noodles in my house and this dish combines the two in with aromatic Malaysian flavours and delicious chicken thighs.
People tend to shy away from thighs in this country as we're so used to breast but I'm here to tell you that thighs are where the flavour is! There are few things better in life than crispy chicken skin and when you add to that a creamy, spicy curry sauce, succulent meat and comforting noodles, you have a recipe that you'll come back to again and again.
Magnificent Malaysian Chicken
Serves 4
oil
8 free-range chicken thighs, skin on
1 onion, chopped
3 garlic cloves
4 red chillies
1 lemongrass stalk, tough outer leaves removed, inner core sliced
1 tbsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
5 kaffir lime leaves
400ml coconut milk
100ml chicken stock
2 tsp soft light brown sugar
2 tbsp soy sauce
300g straight to wok noodles
Heat a little oil in a frying pan and fry the chicken thighs, skin-side down, until the skin is crisp and golden. Remove the chicken and set aside.
Whizz the onion, garlic cloves, chillies, lemongrass, ginger and a good glug of oil in a food processor. Fry this paste in the pan over a medium heat for 2 minutes, add the turmeric, cinnamon and kaffir lime leaves, then fry for 3 minutes.
Stir in the coconut milk and chicken stock, then sit the chicken thighs in the pan, skin-side up, and simmer for 15-20 minutes until the chicken is just cooked and the sauce has reduced. Remove the chicken and add the sugar and soy sauce to the sauce. Put in the noodles and stir for 5 minutes until softened. Serve with the chicken and some flatbreads, if you like.
People tend to shy away from thighs in this country as we're so used to breast but I'm here to tell you that thighs are where the flavour is! There are few things better in life than crispy chicken skin and when you add to that a creamy, spicy curry sauce, succulent meat and comforting noodles, you have a recipe that you'll come back to again and again.
Magnificent Malaysian Chicken
Serves 4oil
8 free-range chicken thighs, skin on
1 onion, chopped
3 garlic cloves
4 red chillies
1 lemongrass stalk, tough outer leaves removed, inner core sliced
1 tbsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
5 kaffir lime leaves
400ml coconut milk
100ml chicken stock
2 tsp soft light brown sugar
2 tbsp soy sauce
300g straight to wok noodles
Heat a little oil in a frying pan and fry the chicken thighs, skin-side down, until the skin is crisp and golden. Remove the chicken and set aside.
Whizz the onion, garlic cloves, chillies, lemongrass, ginger and a good glug of oil in a food processor. Fry this paste in the pan over a medium heat for 2 minutes, add the turmeric, cinnamon and kaffir lime leaves, then fry for 3 minutes.
Stir in the coconut milk and chicken stock, then sit the chicken thighs in the pan, skin-side up, and simmer for 15-20 minutes until the chicken is just cooked and the sauce has reduced. Remove the chicken and add the sugar and soy sauce to the sauce. Put in the noodles and stir for 5 minutes until softened. Serve with the chicken and some flatbreads, if you like.
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