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Curry Chicken Laksa à la Judie

I asked hubby if he fancies Curry Chicken with rice or Curry Chicken Laksa (noodles) and he opted for the latter so this is something I whisked up at the spur of the moment the “cheat” way because I was too lazy to prepare my own curry paste and used a ‘Malaysian’ curry powder instead but added my own additional spices ingredients 😉

The curry chicken simmering away … I added aubergine …because I happened to have it and because I can 😉

Simmer until the chicken is tender … then season to taste …I used Thai fish sauce + a dash of sugar 🙂

My dearest friend made me this Sambal Chilli Paste and I served my Curry Chicken Laksa with it and the fragrance of the sambal & heat of it is superbly amazing!

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.
There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles.
In this instant, I’m making Curry Laksa ….the main ingredients for most versions of curry laksa includes bean curd puffs, fish sticks, shrimp and cockles whilst some vendors may sell chicken laksa which is what I’m making here, served up with a spoonful of Sambal Chilli Paste and I added aubergine & french beans to make it a wholesome meal + mint leaves 😉
In the far-east (Malaysia & Singapore mainly), people eat Curry Laksa for breakfast, lunch, dinner and even supper!!

RECIPE

Ingredients:

Noodles of your choice (I used spaghetti)

4 Chicken legs (or use 1 whole chicken & chop into 8 pieces)

100g long (snake) beans or French beans

2 aubergine, cut into batons (optional)

a bunch of mint leaves

2 pints of chicken stock

200ml coconut cream/milk

2 – 4 Tbsp Chicken curry powder

1 Tbsp chilli powder (optional)

1 star anise

2 cloves

a 1″ piece of cinnamon

4 green cardomom

Thai fish sauce, to taste

1 tsp sugar

2 Tbsp oil

Ground Spices:

6 – 8 shallots

1″ piece ginger

1″ piece galangal 

½” piece turmeric (or ¼ turmeric powder)

Methods:

  • Ground all the spices together into a paste
  • Marinate the chicken pieces with the curry powder
  • Steam or blanch the long (snake)/french beans
  • Heat up a Dutch Oven or heavy based pot with the oil
  • Tip in the ground spices + all the dry spices and fry until fragrant
  • Add in the marinated chicken and fry for 3 minutes
  • Pour in the chicken stock, bring it to boil then reduce heat and allow to simmer, covered, for 15 minutes
  • Add the aubergine (if using) and the coconut cream and continue to simmer on low heat, covered, until chicken is tender
  • Season with the Thai fish sauce & sugar, to taste
  • Apportion the noodles into individual serving bowls, ladle over the curry chicken soup + some aubergine
  • Top it with the beans, mint leaves + a spoonful of the sambal chilli paste & serve piping hot

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4 responses »

  1. Any chance of getting that sambal recipe?

    Reply
    • I could ask her and she’d give me but unfortunately she’s not into emails so I just have to wait until I see her in July to get it …but from tasting it, I think it is dry & fresh chillies, shallots, dried shrimps, shrimp paste (think she puts quite a bit of this because rather salty), sugar, ginger, garlic …all blended together then fry until it is dry to a chilly paste consistency …don’t think there is any lemongrass because I didn’t taste it …similar to a very sweet Hot Chilly Sauce I made except the latter don’t have any shrimp paste nor dried shrimps but loads of sugar + added vinegar and it is very sweet which goes great with the Chinese Radish Cakes, Yam Cake and such.

      Reply
  2. shawn.leishman

    I can’t stop drooling every time I come here…. Whyyyyy! This is a torcher website for your own son…. =p

    Reply

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