Chicken Laksa - SK Khazana

A traditional Malaysian dish – very wholesome and very delicious This is a Sanjeev Kapoor exclusive recipe.

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Chicken Laksa - SK Khazana

Main Ingredients Boneless chicken, Ginger
Cuisine Malaysian
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Laksa - SK Khazana

  • 450 grams Boneless chicken cut into thin strips
  • 2 inches Ginger
  • 6-8 Garlic cloves
  • 4 inches Lemon grass stalk
  • 8-10 Shallots
  • 2 tablespoons Sesame oil
  • 3 cups Chicken stock
  • 1-2 Fresh red chillies sliced
  • to taste Black peppercorns crushed
  • to taste Salt
  • 1 teaspoon Curry powder
  • 2 tablespoons Green peas blanched
  • 1 tablespoon Lemon juice
  • 1/2 cup Coconut milk
  • To serve
  • 2 cups Noodles boiled
  • 4 tablespoons Spring onions with greens sliced
  • 2 tablespoons Fresh coriander leaves chopped
  • a few Cucumber slices
  • 4 Lemon slices


  1. Blend together ginger, garlic, lemon grass, shallots with some water to a smooth paste.
  2. Heat sesame oil in a non-stick pan, add chicken and sauté on high heat till it is cooked and turns light golden. Drain and keep on a plate. .
  3. Add the ground paste to the oil remaining in the pan and sauté for a few minutes or till light golden. Add chicken stock and bring to a boil.
  4. Add red chillies, salt and curry powder, mix and simmer for 2-3 minutes. Add green peas and mix.
  5. Add lemon juice and mix well. Add coconut milk, mix and bring to a boil.
  6. To serve a portion, place some noodles in a serving plate. Add some chicken and top with 1 tablespoon spring onions, ½ tablespoon coriander leaves and a few cucumber slices. Pour some hot soup on top and serve immediately with a lemon slice.