Chicken Laksa Curry

 

Chicken Laksa Curry

Laksa Paste

The easiest chicken curry, made possible with a store-bought laksa paste which is available in Asian markets or online. It takes 20 minutes to make chiefly because the chicken was tenderized ahead of time. After cutting the chicken, boneless and skinless chicken thighs in this case, the bite-sized pieces are soaked at room temperature for 30 minutes in water mixed with a teaspoon each of salt and baking soda. After draining, the chicken must be washed in several changes of water to remove all traces of baking soda. This makes the chicken or any meat incredibly soft  and tender. Substitute chicken with beef, lamb, pork, shrimp, tofu or paneer.

Ingredients

1 lb. boneless and skinless chicken thighs, cut in bite-sized pieces

1 Tbsp. laksa paste

2 large onions, sliced thin

1 tsp. garlic paste

1 cup thick coconut milk

4 Tbsp. vegetable oil

6 stalks of cilantro or 2 stalks green onions, minced

Directions

1. Tenderize chicken as described above and marinate with laksa paste for half an hour.
2. Heat oil over medium-high heat and stir-fry onions and garlic paste until onions turn translucent.
3. Add chicken to skillet and fry for 10 minutes, stirring occasionally.
4. Add coconut milk, stir well and bring to a boil.
5. Reduce heat to lowest setting, cover and simmer for 10 minutes.
6. Garnish with cilantro or green onions.

Serve over steamed rice, with chapatis or paratha.