Spicy tamarind chicken with noodles

Yield: 1 servings

Measure Ingredient
3 \N 8 oz chicken breasts
3 \N Red onions
5 \N Cloves garlic
1 \N 2 cm piece fresh ginger
1 \N Red chilli
1 \N Green chilli
25 grams Palm sugar
50 millilitres Peanut or walnut oil
50 millilitres Tamarind mixed with water
50 millilitres Soy sauce
2 tablespoons Peanut oil
2 tablespoons Marinade paste
250 millilitres Lime juice
75 grams Palm sugar
\N \N Soy sauce
6 ounces Vermicelli noodles
\N \N Vegetable oil
1 \N Parsnip
1 large Red chilli; finely sliced
1 \N Red onion; finely sliced
\N \N Fresh coriander
\N \N Basil leaves




Puree the marinade ingredients to make a paste, and reserve 2tbsp for the dressing. Spread the paste over the chicken breasts and marinade for about 2-4 hours. To make the dressing, warm the oil with the 2tbsp paste for a few minutes. Add the lime juice, soy sauce and palm sugar, stir and leave to one side.

Cover the noodles with boiling water until soft (about 30 minutes). Sear the chicken in a hot pan and cook in the oven for about 5-7 minutes. Leave to one side.

Cut the parsnips into chip shapes and deep fry.

Drain the vermicelli and toss with all the other ingredients, including the chicken. Garnish with fresh basil and coriander leaves. Sprinkle with the parsnip chips and serve.

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Carlton Food Network

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