Peter Gordon’s Chicken Laksa (2)
Ingredients
Instructions
  1. Preheat the oven to 200C/Gas 6. Mix the chicken thighs with the sesame oil and unpeeled cloves of garlic and lay out in a roasting tray in a single layer and roast for about twenty five minutes.
  2. Remove from the oven and drain the juices and oil into a saucepan, and put the chicken and garlic to one side side. Heat the saucepan with the juices in and add the onion, chopped garlic, carrot, ginger and chilli. Sautee over a moderate heat , stirring, until the onion has wilted..
  3. Add the roasted garlic cloves, tamarind paste and the chicken stock. Bring to the boil and simmer for ten minutes. Cut the chicken into small chunks then add them to the pan for a few minutes to warm them through.
  4. Add the tamari and check for seasoning,adding more if needed. Heat the buckwheat noodles in warm water and place in heated bowls. Ladle the Laksa broth over the noodles and sprinkle generously with coriander leaves. Serve immediately