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Burmese Khowsuey

A 1 bowl meal that consists of all the flavors you would desire to be a part of a soulful hearty meal. Served with a side of a number of accompaniments it is satisfaction in all ways.


Ready in: 2 hour 30 minutes

Makes: 6 serving


Tips

Chicken can be omitted to make it a vegetarian option.

Vegetables of your choice can be added along with the chicken.

Condiments can vary according to preference.

Galangar, kaffir lime (makroot) can be added for a more traditional flavour.

Sugar can be adjusted as per taste.



Ingredients

Madras curry powder:

  • 12 curry leaves

  • 2 tbsp cumin

  • 2 tbsp black peppercorns

  • 7-8 dry red chilli

  • 1tbsp black mustard seeds

  • 2 tbsp turmeric powder

  • 5-6 green cardamom

  • 2tbsp coriander seeds

  • 1 tbsp fenugreek seeds

Gravy:

  • ½ cup oil

  • 5 cup coconut milk

  • 400 gms chicken

  • 30 gms lemon grass

  • 2 inch ginger

  • 5-6 cloves garlic

  • 2 onions

  • 15 gms coriander stem

  • 4-5 green / red chillies

  • 4 packets hakka noodles

  • 300 ml chicken stock

  • 6 tbsp madras curry powder

  • Salt to taste

  • 3tbsp Sugar

  • 2 tbsp besan

Condiments:

  • Fried noodles

  • Chilli oil

  • Fried garlic

  • Salted peanuts

  • Lemon wedge

  • Boiled eggs

  • Coriander springs

  • Chop chillies

  • Fried onion

  • Spring onion

Preparation


For Curry Powder:

  1. Dry roast all the spices except turmeric. Once roasted well cool them and blend into a fine powder with turmeric.

Curry:

  1. Marinade chicken with 2 tbsp of the curry powder and boil with 400 ml of water, adjust salt. (this will be your chicken stock for the gravy.

  2. Cook the chicken in the water until cooked through. Shred once boiled and keep the water for the curry.

  3. In another pan heat oil, on the side in a mortar and pestle crush garlic,lemongrass,ginger,chillies and onion.

  4. Add this crushed base in the oil along with the curry powder and saute for 2 mins.

  5. Add the stored chicken stock and mix well.

  6. Once the water starts to boil, add 2 cups of coconut and cook for 20 mins on low flame.

  7. Once the mix seems to be reduced a little, strain and through a fine sieve.

  8. Pour the mixture back in a pan and start cooking it on medium low flame again

  9. In the remaining coconut milk add besan and combine it well.

  10. Add this mix to the boiling mix and keep mixing vigorously.

  11. Add shredded chicken (this is the time you can add vegetables as well)

  12. Adjust salt, sugar and curry powder (if u feel like it needs more).

  13. Let it cook for the next 20 mins.

  14. Meanwhile, boil the noodles and prepare the rest of your condiments.

  15. (for fried noodle: once the noodles are boiled dust in some rice flour and deep fry until golden brown)

  16. Once the base is added, add some chopped coriander and finish.

  17. To serve in a bowl add boiled noodles, sprinkle over all the condiments and garnish with some coriander springs.

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