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.

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Chicken Laksa

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Main Ingredients Boneless chicken, Oil
Cuisine Malaysian
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chicken Laksa

  • 500 grams Boneless chicken cut into strips
  • 2 tablespoons Oil
  • 2 medium Onions sliced
  • 3 cups Chicken stock
  • 1/2 cup Coconut milk
  • 1 cup Noodles boiled
  • 1/4 cup Bean sprouts
  • 1 medium Cucumber peeled and sliced
  • a few Mint leaves
  • Juice of ½ lemon
  • For laksa paste
  • 2 tablespoons Roasted peanuts
  • 2 Red chillies deseeded
  • 7-8 Fresh coriander stems
  • 1 teaspoon Tamarind paste
  • 1/4 teaspoon Turmeric powder
  • 4-5 Shallots
  • 1 blade Lemon grass
  • 1 inch piece Ginger
  • 3-4 Garlic cloves
  • to taste Salt


  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.
  2. Heat oil in a non stick pan. Cut the chicken into thin strips.
  3. Add sliced onions to the pan and sauté till golden brown.
  4. Add laksa paste and chicken stock. Stir to mix and add chicken strips. Stir to mix and cook till the chicken is done.
  5. Add salt, stir to mix and bring it to a boil. Add coconut milk and stir again. Cook for a minute.
  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
Carbohydrates 65.6
Protein 142.4
Fat 74.8
Other Fiber Iron- 12.9gm