There is nothing better than a quick meal packed with flavour to warm yourself up on a cold day, and one tasty dish you can easily make is quick chicken curry.
This chicken laksa recipe was created by cook Jamie Olive for a “flavour-packed” meal which only takes around 15 minutes to cook.
This is a straightforward recipe that serves around four people and is perfect for a midweek meal or special occasion.
In a video online, Jamie said: “You’re gonna love this one. I’ve literally never met anyone that doesn’t love Laksa. It’s kind of like a soup come curry. You’ve got peanuts, citrus, and beautiful crispy chicken.”
While this recipe can be served either with rice or rice noodles, it is important to not add any rice to the curry you intend to keep as leftovers and store in the fridge later as it can easily lead to food posioning.
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Instructions
To begin, spread some grease-proof paper onto the counter and place your chicken thighs on the paper. Season the chicken with salt, paper as well and five spices powder. Move the chicken using the baking paper to make sure it is evenly coated in the seasoning.
Next, fold your greaseproof paper in half on top of the chicken and then use a rolling pin to “bash it up” according to Jamie. He said: “ You’re tenderising and you're also making the flavours really stick to it.”
Place your griddle pan on the stove and leave it a few minutes to get hot. Once the chicken is flattened, take a pair of tongs and add the flattened chicken to the hot griddle pan. Cook for around five minutes until the chicken is fully cooked through.
While the chicken is cooking, take your squash and cut the ends of it. Do not peel it and roughly chop it into large slices.
Fill up your kettle and pour around one litre of boiling water into a large pan. Add in your chicken stock cube to the pan
Grate your squash using a food processor and then add the squash gratings to your pan of water. Jamie said: “This is gonna give your broth, your soup, wonderful body,”
Next, add the following ingredients to the food processor: One red chilli, a “thrumb size” piece of ginger, around four peeled garlic cloves, a tablespoon of soy sauce, some kaffir lime leaves, a teaspoon of peanut butter, a tablespoon of sesame oil and then a tablespoon of fish sauce as well as some coriander and turmeric.
Turn on the food processor and let the ingredients become a thick curry paste. Once ready, place the paste into your pan with boiling water.
Jamie said: “It’s gonna be like a big bomb going off. The flavours, the brightness, the zestiness.”
Now it is time to cook your rice or rice noodles. Bring a pot to boil on the stove and ten add your rice. Follow the packet instructions and cook until softened. Add your rice or noodles to your curry pan once they are ready.
Then it is time to trim the asparagus and chop it into pieces. Add the asparagus to your curry pan and then add in your coconut milk and bring to a boil.
Add lime juice to your curry pan and give your curry a good mix.
Drizzle some honey onto the cooking chicken and coat in sesame seeds and lime juice while cooking. Let both the honey and sesame seeds form a glaze on the chicken thighs, and make sure to turn the chicken over so it is well coated.
Take your chicken out of the pan and cut it into strips. Finish your curry but adding some coriander and the chicken strips, and your beautiful curry is now ready to serve,
After tasting the recipe, Jamie described the taste as being “ a little plate of heaven right there.”
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