Recipe Description

Chicken pieces and noodles cooked in a spicy coconut broth garnished with bean sprouts

Ingredients:-

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

 

Method:-

1. 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.
2. Transfer the mixture into a bowl, add remaining coconut milk, salt and mix well.
3. Cut chicken breasts diagonally into small pieces. Add to the marinade, mix well and keep aside for 20 minutes.
4. 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.
5. Transfer the chicken pieces on a plate.
6. Add the remaining marinade to the same pan. Add 3-4 tbsp water and mix well. Add boiled noodles, salt, lemon juice and toss.
7. Transfer the noodles in a serving plate. Place the chicken pieces on the noodles. Garnish with bean sprouts and serve