• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

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


  • 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



  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


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15 mins 4 People Yield
Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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