Burmese Khao suey recipe | Chicken Khao suey recipe | Khow suey condiments | Creamy Khaosay Recipe |

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more affordable.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are often less expensive.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

Chop half an onion finely for garnishing and set aside.

Chop tomatoes coarsely to make a puree later.

Remove the skin from 1/2 inch ginger and chop coarsely.

Make a paste with garlic and ginger.

Chop garlic finely for garnishing.

Add green chilies according to taste.

Cut 300 grams of chicken into small cubes.

Blend the chopped tomatoes to make a puree for the chicken gravy.

For the curry, take 2 cups of yogurt and reserve 2 tablespoons for the chicken gravy.

Mix 4 tablespoons of gram flour, 1 teaspoon turmeric, 1 tablespoon salt, 1 teaspoon crushed red chili, 1 tablespoon garam masala, 1 curry leaf, and 1 teaspoon ginger garlic paste in a bowl.

Mix well and add 1 liter of water, then place on medium heat to boil, stirring continuously to prevent curdling.

Once boiling, reduce heat and cook for 15-20 minutes until thickened.

In a separate pan, heat oil and fry the chopped onion until brown and crispy for garnishing.

Remove fried onions and place on a tissue to absorb excess oil.

Fry the chopped garlic in the same oil until brown and crispy, being careful not to burn it.

Remove fried garlic and place on a tissue to absorb excess oil.

In the same pan, add the remaining half onion chopped into slices and fry until brown.

Add ginger garlic paste and fry until brown.

Add the chicken and green chilies, cooking until the chicken is tender.

Add the tomato puree and cook for 5-10 minutes until the tomatoes are soft.

Add spices: 1 teaspoon black pepper, 1 teaspoon crushed coriander, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon garam masala, and 1 teaspoon cumin, mixing well.

Add 1 tablespoon paprika to enhance color and cook on low heat for 10 minutes until chicken is cooked through.

Add the reserved yogurt and 2 tablespoons of water, mixing well and cooking until the gravy thickens.

Boil water and add salt, then add Chinese egg noodles without breaking them.

The curry should be thick after about 15 minutes of cooking.

Assemble the dish by placing noodles in a bowl, adding curry on top, followed by chicken gravy.

Garnish with fried onions, green chilies, fried garlic, and fresh coriander.

Add potato chips for crunch if available, and sprinkle 1 teaspoon chat masala on top.

Use vinegar as a substitute for lemon juice for tanginess.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens