Chicken Laksa

Ingredients:

• Chicken breasts- 2 nos.
• Shallots -6-8 nos.
• Dried red chillies -4 nos.
• Garlic cloves -6-8 nos.
• Ginger, roughly chopped -1 inch
• Chopped coriander sprigs -3 tbsp
• Mint leaves -15-20 nos.
• Turmeric powder -1/4 tspn
• Peanuts -3 tblspn
• Tamarind paste -1 1/2 tblspn
• Coconut milk -+ 1/2 cup 3 tblspn
• Lemon grass- 1/2 stick
• Oil- 2 tblspn
• Boiled noodles- 2 tspn
• Salt to taste
• Juice of lemon ¼ no.
• Bean sprouts for garnishing

Method:

• To make the marinade, grind together shallots, dried red chillies, garlic cloves, ginger, coriander sprigs, mint leaves, turmeric powder, peanuts, tamarind paste, 3 tbsp coconut milk and lemon grass into a fine paste.
• Transfer the mixture into a bowl, add remaining coconut milk, salt and mix well.
• Cut chicken breasts diagonally into small pieces. Add to the marinade, mix well and keep aside for 20 minutes.
• Heat oil in a non stick pan. Place the marinated chicken pieces in the pan. Cover and cook on high heat flipping sides till evenly done.
• Transfer the chicken pieces on a plate.
• Add the remaining marinade to the same pan. Add 3-4 tbsp water and mix well. Add boiled noodles, salt, lemon juice and toss.
• Transfer the noodles in a serving plate. Place the chicken pieces on the noodles. Garnish with bean sprouts and serve