How to make Chicken Laksa -
Chicken pieces and noodles cooked in a spicy coconut broth topped with an array on condiments - a Malaysain delight.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Oil (ऑइल)
Cuisine : Malaysian
Course : Main Course Chicken
For more recipes related to Chicken Laksa checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Cuban Spiced Chicken with Pineapple Salsa, Chettinadu Kozhi Kozhambu, Pepper Soya Chicken Supremes with Wasabi Foam, Dhurandari Chicken .
Chicken Laksa Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Laksa Recipe
Boneless chicken cut into strips 500 grams
Oil 2 tablespoons
Onions sliced 2 medium
Chicken stock 3 cups
Coconut milk 1/2 cup
Noodles boiled 1 cup
Bean sprouts 1/4 cup
Cucumber peeled and sliced 1 medium
Mint leaves a few
Juice of ½ lemon
For laksa paste
Roasted peanuts 2 tablespoons
Red chillies deseeded 2
Fresh coriander stems 7-8
Tamarind paste 1 teaspoon
Turmeric powder 1/4 teaspoon
Shallots 4-5
Lemon grass 1 blade
Ginger 1 inch piece
Garlic cloves 3-4
Salt to taste
Method
Step 1
To make laksa paste, combine peanuts, red chillies, coriander stems, tamarind paste, turmeric powder, shallots, chopped lemon grass, chopped ginger, chopped garlic, salt and little water in a grinder jar. Grind into a paste.
Step 2
Heat oil in a non stick pan. Cut the chicken into thin strips.
Step 3
Add sliced onions to the pan and sauté till golden brown.
Step 4
Add laksa paste and chicken stock. Stir to mix and add chicken strips. Stir to mix and cook till the chicken is done.
Step 5
Add salt, stir to mix and bring it to a boil. Add coconut milk and stir again. Cook for a minute.
Step 6
Place the noodles in a serving bowl. Pour the chicken laksa on top and add bean sprouts, cucumber slices, torn mint leaves and lemon juice on top. Serve hot.
Nutrition Info
Calories : 1505 Kcal
Carbohydrates : 65.6 gm
Protein : 142.4 gm
Fat : 74.8 gm
Other : Iron- 12.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
