When they’re cooked, remove from the oven and turn it off. Drain the oil and juices into a large saucepan and put the chicken and garlic to the side. Heat the saucepan and add the onions, chopped garlic, carrot, ginger and chilli. Sauté over a moderate heat, stirring from time to time, until the onions have wilted. Add the roasted garlic, tamarind and chicken stock and bring to the boil, then simmer for 10 minutes. Cut the chicken thighs into small chunks, add them to the pan and warm through for a few minutes. Add the tamari and check for seasoning; add more if needed. Heat the buckwheat noodles under warm water and place in the preheated bowls. Ladle the laksa broth on to the noodles and sprinkle generously with the coriander leaves.
© 1997 Peter Gordon. All rights reserved.