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Chicken Lababdar ~ Singapore Curry Laksa

£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-sh0923
Sorry this item is currently out of stock
Chicken Lababdar: ‘Punjab’ translates as ‘land of the five rivers’ and it’s these rivers that produce lush, fertile lands perfect for farming the wheat, dairy, vegetables and rice that the area is famed for. This month’s indulgent chicken curry makes the most of the dairy from the region, using both yogurt in the chicken marinade and cream to make the rich, tomatoey sauce. It’s served here with gobi matar and a tangy tamarind chutney. Singapore Curry Laksa: Singaporeans love to eat and everywhere you go in the city there are numerous hawker centres and food stalls with countless food offerings, whether a quick snack or full blown meal. Here we've got one of the most famous meals; curry laksa, a dish with everything you need in one bowl - noodles, beansprouts and prawns covered in a mildly spiced coconut broth served with a fiery chilli sambal.
Chicken Lababdar: ‘Punjab’ translates as ‘land of the five rivers’ and it’s these rivers that produce lush, fertile lands perfect for farming the wheat, dairy, vegetables and rice that the area is famed for. This month’s indulgent chicken curry makes the most of the dairy from the region, using both yogurt in the chicken marinade and cream to make the rich, tomatoey sauce. It’s served here with gobi matar and a tangy tamarind chutney. Singapore Curry Laksa: Singaporeans love to eat and everywhere you go in the city there are numerous hawker centres and food stalls with countless food offerings, whether a quick snack or full blown meal. Here we've got one of the most famous meals; curry laksa, a dish with everything you need in one bowl - noodles, beansprouts and prawns covered in a mildly spiced coconut broth served with a fiery chilli sambal.
Serves: 2
Heat Rating: 3/5
Prep time: 20 mins ~ 30 mins
Cooking Time: 1 hr ~ 50 mins
More Information
DescriptionChicken Lababdar: ‘Punjab’ translates as ‘land of the five rivers’ and it’s these rivers that produce lush, fertile lands perfect for farming the wheat, dairy, vegetables and rice that the area is famed for. This month’s indulgent chicken curry makes the most of the dairy from the region, using both yogurt in the chicken marinade and cream to make the rich, tomatoey sauce. It’s served here with gobi matar and a tangy tamarind chutney. Singapore Curry Laksa: Singaporeans love to eat and everywhere you go in the city there are numerous hawker centres and food stalls with countless food offerings, whether a quick snack or full blown meal. Here we've got one of the most famous meals; curry laksa, a dish with everything you need in one bowl - noodles, beansprouts and prawns covered in a mildly spiced coconut broth served with a fiery chilli sambal.
Spices IncludedGobi Matar Spices: brown MUSTARD, cumin, coriander, turmeric Curry Spices: cumin, coriander, turmeric, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli Chicken Marinade: coriander, Kashmiri chilli, paprika, cumin, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek, fenugreek leaf Tamarind Chutney: tamarind (tamarind and cornstarch), amchur, chilli Laksa Ground Spices: coriander, star anise, paprika, lemongrass, galangal, lime leaf, cumin, Sichuan pepper, black pepper, fennel, fenugreek, cassia, turmeric, cloves, ginger, yellow MUSTARD, green cardamon, cinnamon, chilli Sambal Spices: chilli, mild chilli flakes, Kashmiri chilli, garlic, cumin, coriander, oil, salt Laksa Whole Spices: lime leaf, lemongrass May contain CELERY and SESAME. Allergens are listed in CAPITALS
Shopping List

Chicken Lababdar:

  • 250g diced chicken (thighs are best) or paneer for a veg version
  • 1 small onion
  • 2 cloves of garlic
  • Fresh ginger
  • ½ small cauliflower
  • 100g peas (fresh or frozen)
  • 150g natural yogurt (full fat is best)
  • 50ml cream (any type)
  • 1 tbsp tomato puree
  • 2 tbsp sugar
  • Rice to serve

Singapore Curry Laksa:

  • 200g shell-on prawns (raw ones are best) or diced chicken or use tofu for a veg version
  • 150g shallots or 1 medium red onion
  • 2 cloves of garlic
  • Fresh ginger
  • 10g bunch of coriander or mint
  • 100g beansprouts
  • 1 lime
  • 1 tbsp sugar
  • 1 tbsp fish or soy sauce (any type)
  • 200ml full fat coconut milk
  • Dried noodles for 2 (any type)

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