Khow Suey Recipe | Spicy Chicken Khao Suey | Khaow Suey Burmese Dish

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more economical than breasts.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content, and evaporated milk is often less expensive.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

crispy fried onions

🥗Healthier: baked onions

💰Cheaper: fried shallots

Baked onions provide crunch with less oil, and fried shallots are often cheaper.

Start by taking 2 cups of yogurt, ensuring it is sour. If it's summer, leave it out overnight for sourness; if winter, leave it out for two days.

Add 1 cup of gram flour to the yogurt and enough water to fill the blender for blending.

Blend the mixture until smooth and add 1 teaspoon of turmeric powder while blending.

Heat 1/4 cup of oil in a pan.

Slice 1/4 cup of onion and fry it until golden brown.

Add 20-25 curry leaves to the onions for flavor.

Add 1 tablespoon of ginger-garlic paste and fry until fragrant.

Add 1 teaspoon of red chili powder and mix well, adjusting spice levels to taste.

Once the spices are well combined, add the blended yogurt and gram flour mixture to the pan.

Add about 1 cup of water and mix continuously to prevent sticking.

Add 1 tablespoon of salt and cook on high heat for 5 minutes, then reduce to low heat and cook for about 1 hour for flavors to meld.

For the chicken gravy, chop 4 medium-sized tomatoes and 1 medium-sized onion into quarters for blending.

Blend the tomatoes and onion with enough water to create a smooth paste.

In a separate pan, heat 1/2 cup of oil and add 200 grams of chicken, frying it well.

Add 1 tablespoon of ginger-garlic paste and mix.

Add 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of salt, and 1/2 teaspoon of garam masala powder to the chicken and fry for about 5 minutes until the chicken changes color.

Add 10-12 curry leaves to the chicken for aroma.

Add the blended tomato and onion paste to the chicken and mix well.

Cover and cook for about 20 minutes until the chicken is cooked and the mixture is dry.

Boil water in a pot, adding 1/2 tablespoon of salt and 2 tablespoons of cooking oil for the noodles.

Add the noodles to the boiling water and cook until done, then drain and rinse with cold water to keep them separate.

Dish out the curry and chicken gravy into bowls, ensuring the gravy is thick.

Layer the boiled noodles in serving bowls, then add the curry on top, followed by the chicken gravy.

Top with fried onions, fried garlic, papri, and spicy sev for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary