Chicken Bee Hoon Briani Style

Ingredients:

450g rice vermicelli (bee hoon), soak in water till soft
2 tsp yellow food colouring, sprinkle over bee hoon and mix evenly
2 tsp white peppercorns, grind fine
1 (1.5kg) chicken, cut into pieces and season with ground pepper; leave for 10-15 mins and deep fry till golden brown
3 tbsp cooking oil

Grind to a smooth paste:
2 slices (1cm thick) ginger
3 cloves garlic
6 dried chillies, soak

salt to taste
4 tomatoes, half and slice thinly
1 red chilli, slit into two
1 green chilli, slit into two
1 tbsp meat curry powder
1 bunch big coriander leaves
1 scant cup (230ml) water

For garnishing:
10 shallots, slice thinly and deep fry till golden brown
mint leaves
small can of green peas, drain


Method:

1. Heat oil in a frying pan and fry ground ingredients until fragrant. Add salt, tomatoes, chillies, curry powder and coriander leaves. Fry for 2-3 minutes then add water.
2. When boiling, add fried chicken and mix thoroughly, making sure chicken is well coated with fried ingredients. Remove chicken, leaving the spices in the pan. Add coloured bee hoon to pan, stir fry and mix well, adding salt if necessary. Put chicken back in pan and mix.
3. Serve on a bed of lettuce and garnish with green peas, fried shallots and mint leaves.
4. Serve with pineapple and cucumber salad if desired.