Chicken Laksa with Noodles
I know I have a lot of them but this truly is one of my 'food heavens'. Noodles are probably my favourite 'carb' and I am a sucker for a creamy chicken dish, especially when it has a bit of kick too.
This dish is surprising in a lot of ways. Firstly, it's very easy to make and secondly, whilst it has the usual Southeast Asian suspects (ginger, garlic, chilli), it also has garam masala and fresh mint too. The result is a dish that I turn to again and again: delicious, indulgent yet light, and truly comforting with every mouthful.
Chicken Laksa with Noodles
Serves 4
oil
Heat a drizzle of oil in a wok or casserole pot over a low-medium heat. Add the onion and cook until soft and turning golden at the edges (about 6-7 minutes). Add the ginger, garlic and chilli and cook for a couple of minutes, stirring, until their fragrances are released. Add the turmeric and ground coriander, some salt and freshly ground black pepper.
Turn the heat up to high, add a little more oil and the chicken then brown on all sides. Add the stock, push the chicken to the side of the pan and bring the liquid to the boil. Let it bubble away for 5 minutes – the liquid should be quite reduced.
Add the coconut milk, garam masala and noodles to the chicken mixture, bring to the boil, then reduce to a simmer and cook on a medium-low heat for 5-7 minutes the noodles are softened. The curry should have a light, creamy consistency.
Season to taste with lime juice, salt and pepper. Divide the curry and noodles among individual bowls or deep-sided plates and then serve scattered with the fresh mint.
This dish is surprising in a lot of ways. Firstly, it's very easy to make and secondly, whilst it has the usual Southeast Asian suspects (ginger, garlic, chilli), it also has garam masala and fresh mint too. The result is a dish that I turn to again and again: delicious, indulgent yet light, and truly comforting with every mouthful.
Chicken Laksa with Noodles
Serves 4oil
10g fresh ginger, peeled and very finely chopped
4 garlic cloves, very finely chopped
1 red chilli, finely chopped
1 medium onion, finely chopped
½ tsp ground turmeric
1 tsp ground coriander
300ml good quality chicken stock
300g straight to wok rice noodles
500g boneless, skinless chicken thighs, cut into strips
400ml coconut milk
1 tsp garam masala
Juice 2 limes to taste
Handful fresh mint, finely chopped
Sea salt and freshly ground black pepper
Heat a drizzle of oil in a wok or casserole pot over a low-medium heat. Add the onion and cook until soft and turning golden at the edges (about 6-7 minutes). Add the ginger, garlic and chilli and cook for a couple of minutes, stirring, until their fragrances are released. Add the turmeric and ground coriander, some salt and freshly ground black pepper.
Turn the heat up to high, add a little more oil and the chicken then brown on all sides. Add the stock, push the chicken to the side of the pan and bring the liquid to the boil. Let it bubble away for 5 minutes – the liquid should be quite reduced.
Add the coconut milk, garam masala and noodles to the chicken mixture, bring to the boil, then reduce to a simmer and cook on a medium-low heat for 5-7 minutes the noodles are softened. The curry should have a light, creamy consistency.
Season to taste with lime juice, salt and pepper. Divide the curry and noodles among individual bowls or deep-sided plates and then serve scattered with the fresh mint.
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