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CHICKEN BURMESE KHAO SUEY RECIPE / BURMESE  COCONUT CURRY

CHICKEN BURMESE KHAO SUEY RECIPE / BURMESE  COCONUT CURRY

Khow Suey is a Burmese noodle dish with coconut milk + stock and served with an assortment of toppings like fried noodles , chilli oil , lemon garlic, fried onion, cilantro etc.

Traditionally Khow suey  is a nonveg  noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments.  A squeeze of lemon a adds tanginess to khow suey.

The dish is similar to the Burmese noodle dish ohn no khauk swe, literally ‘coconut milk noodles.

INGREDIENTS TO GRIND

  • 1 tsp black pepper
  • 1 tsp jeera
  • 2 or 3 or as per taste green chilli
  • ¼ cup onion or shallots
  • 1 inch ginger
  • 5 or 6 garlic
  • 2 tbsp lemon grass white part not green leaves
  • 2 tbsp coriander leaves with stem
  • ¼  or ½  tsp turmeric powder
  • ¾ tsp coriander pwdr
  • Generous pinch of cinnamon powder or tiny piece of cinnamon [ OPTIONAL ]

METHOD

Take all ingredients in a mixie jar and grind into fine paste by adding 2 or 3 tbsp water .

INGREDIENTS FOR GRAVY

  • 250 ml thick coconut milk
  • 1 ½  cups of veges – diced carrot , zucchini , broccoli ,beans , mushroom , cauliflower ,baby corn – add veges of your choice
  • 200 grms chicken boneless small pieces of thigh portion preferably
  • 1 pkt hakka noodles [ we can use any noodles or even rice ]
  • Sugar – 2 tsp
  • 2 tbsp oil
  • salt to taste

METHOD

Cook the noodles following the instructions on the package.

Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water. Drizzle some oil all over and mix with a fork .

Heat oil in a pan .

Add the chicken and stir fry on medium to high flame for 5 to 6  mins .The chicken will sweat and cook in its own juice.

Add the veges and stir fry for 2 mins on medium to high flame .

Now add the paste and mix well.

Stir and cook for 2 mins.

Add ½  cup water / stock + salt + sugar and give a mix.

Cook till the veges are half cooked for 4 to 5  mins . Don’t overcook till mushy or soft. The veges should have the crunch.

Lower the flame and add coconut milk and mix well.

Adjust salt to taste if required  .

Cook till the gravy comes to a boil  . off the flame immediately  .

Don’t over cook or the coconut milk will curdle .

INGREDIENTS FOR SERVING

  • 1 tbsp garlic sliced and fried
  • Fried noodles
  • 2 tbsp onion thinly sliced and fried till crisp and golden ( birista )
  • 1 raw small onion chopped finely chopped
  • 2 tbsp spring onion greens chopped
  • 2 tbsp finely chopped coriander leaves
  • 1 tbsp red chilli oil
  • ¼ cup roasted crushed peanuts
  • 1 lemon cut into wedges
  • Boiled eggs

HOW TO SERVE [ serve hot ] – take all side accompaniments in small bowls –

Take a deep bowl .pour a ladle of gravy .Now spread a layer of cooked noodles or rice  as required .

Again pour some gravy .

For the perfect taste, squeeze some lemon juice  into your noodle soup just before eating. This is must .

Now sprinkle the side accompaniments as needed and eat .

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