This recipe is from my friend Juju, who made it a few weeks ago. Here, I modified slightly based on ingredients I had on hand, and my penchant for marinating meats before cooking them. Marinate 1 lb boneless chicken thighs (cut into bite-sized pieces) in 1 ½ Tbsp paprika, 1 ½ tsp cayenne, ¾ tsp each microplaned ginger and minced garlic, 2 tsp turmeric, and a dash (maybe 1 tsp) fish sauce. Let sit
for 15 minutes. Separately, heat a wok, add a little oil, then saute 6 cloves of sliced garlic. When golden (be careful not to burn), add the marinated chicken and saute on medium until chicken is fully cooked.
Add enough tomato puree to slightly coat, but not overwhelm, the chicken (I added about 3 oz), and mix well. Reduce to simmer until oil rises to the top, then turn off heat. (Note: At this point, you could keep
the heat on, add a can of coconut milk, and let simmer for an additional 8 mins. We skipped the coconut milk.) Serve over noodles (traditionally, you use Canton noodles but we used egg noodles from Whole Foods), garnishing with sliced, boiled egg, lime juice, chopped cilantro, and toasted chick pea flour (besan). Mix well, then enjoy. This was delicious. (July 2014)
Cooking Adventures 