Recipe - Spicy Tamarind Chicken With Noodles

3 8 ounce chicken breasts

MARINADE PASTE
3 Red onions
5 Cloves garlic
1 2 cm piece fresh ginger
1 Red chilli
1 Green chilli
25 g Palm sugar
50 ml Peanut or walnut oil
50 ml Tamarind mixed with water
50 ml Soy sauce

DRESSING
2 tablespoon Peanut oil
2 tablespoon Marinade paste
250 ml Lime juice
75 g Palm sugar
Soy sauce

SALAD
6 ounce Vermicelli noodles
Vegetable oil
1 Parsnip
1 lg Red chilli; finely cut or sliced up
1 Red onion; finely cut or sliced up
Fresh coriander
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
24 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 57 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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