Khowsuey

Khowsuey

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Key Ingredients:

A traditional Burmese dish

Ingredients

Boneless chicken, cut into small pieces 250 gms
Oil 2 tbsps
Onion, finely chopped 1 cup
Gram flour (besan) 4 tbsps
Chicken stock 2 cups
Carrot, finely chopped 1 cup
Salt to taste
Coconut milk 1 can
Noodles, cooked 1 cup
Paste
Dried Kashmiri red chillies, soaked in water 15
Coriander seeds 4 tbsps
Cumin seeds 2 tsps
Ginger, sliced 1 inch
Toppings
Spring onions, finely chopped 4
Fresh coriander leaves, chopped ½ cup
Garlic cloves, sliced and deep-fried a few
Medium onion, finely sliced and deep-fried 1
Egg, hard boiled, peeled, sliced 1
Peanuts, roasted and crushed ½ cup
Sev ½ cup
Lemon juice 2 to 3 tbsps

Methods

To make paste, drain red chillies and put into mixer jar. Add garlic cloves, coriander seeds, cumin seeds, ginger and a little water and grind into a thick paste. Transfer into a bowl and set aside.
Heat oil in a deep non-stick pan, add onions and saute till light brown. Add ground paste and saute on high heat for 5 minutes.
Add gram flour, mix and saute taking care that it does not burn.
Add chicken stock and mix. Add chicken pieces and carrot, mix and cook. Add salt, mix, cover and cook for 5-10 minutes.
Add coconut milk and mix. When it turns yellowish color, the khow suey is ready.
To serve, take noodles in a serving bowl, pour khow suey over it. Add topping of your choice or add a little of all toppings - spring onions, coriander leaves, fried garlic, fried onion, boiled egg, crushed peanuts, sev and lemon juice.

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