Khow Suey is a comforting Burmese coconut and chicken noodles dish.Burmese Indians emigrated to Myanmar at the start of British rule in 1850s. During colonial times the 'Indians' formed the backbone of the civil service, trade and labour.Khow Suey is a spiced Indo-Burmese version of the traditional Burmese 'Ohn no khao swè' made by Burmese Indians. This is my take on this amazing dish!
- 1 kg chicken thighs, cut into 1cm cubes
- 3 tbsp oil
- 3 medium onions, diced
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 2 tsp FoodieChief's Kashmiri chilli paste Alternatively, use paprika.
- 1 tsp tumeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder Optional. This is not traditional, but the desi version usually has cumin and coriander added.
- 1 tsp chilli powder
- salt to taste (be careful, especially if your adding fish sauce)
- 1 tsp MSG (optional)
- 50 g creamed coconut or 100ml coconut milk
- 2 tbsp roasted gram flour (besan)
- 750 ml Asian style chicken stock Alternativily use water.
- 3 tbsp fish sauce
Asian Chicken stock
- 1 kg chicken wings
- 1 star anise
- 5 cm knob of ginger, sliced
- 2 spring onions, roughly chopped
- 1 small onion, roughly chopped
- 2 cloves garlic
- 2 litre water
- 1 medium onion, finely diced
- 1½ tsp garlic, finely diced or paste
- ½ tsp sugar
- ½ tsp belacan (shrimp paste), alternatively use Thai shrimp paste (Gapi)
- 2 tbsp FoodieChief's Kashmiri chilli paste
- 1 tsp white vinegar
- salt to taste (the shrimp paste is salty, please add salt after tasting)
- 1 tbsp oil
- fried noodles or fried samosa leaves
- fried garlic slices
- chilli oil (see ingredients above)
- lime wedges
- soft boil eggs (7 min egg)
- 300 g medium egg noodles (one pack)
Asian style chicken stock (If making fresh).
- Add the chicken wings, star anise, ginger, spring onions, whole onion and garlic to a large saucepan. Add 2 litres of water and bring to a simmer for 1½hours. You will only need approx 750ml. Freeze the rest and use as a base for ramen, laksa or any far eastern curries.
Spicy Khow Suey curry
- Saute onions in oil until they become golden brown.
- Add garlic and ginger paste until they become fragrant.
- Add FoodieChief's Kashmiri Chilli paste and cook out the rawness of the paste.
- Add the rest of the dry spices, namely the turmeric powder, coriander powder, cumin powder, MSG, chilli powder and 1tsp salt (you will add more later) and saute for a minute.
- Add the cubed chicken thighs.
- Mix the chicken thoroughly, cover the saucepan and cook on medium heat for 20 minutes.
- After 20 minutes the oil has separated and come to the top of the curry. At this point add the coconut cream/milk.
- Add in 750ml Asian-style chicken stock. Bring to a simmer.
- Make a paste with the roasted gram flour (besan) and a little of the curry sauce. Add the paste back into the curry, continue to heat and allow the sauce to thicken.
- Add the fish sauce and taste for seasoning and add salt as required.
Prepare the noodles and the garnishes
- Boil the noodles as per pack instructions and boil your eggs for 7 minutes. Cut coriander, red chillis, lime wedges and deep fry noodles.
- To a bowl; add the noodles followed by the coconut chicken curry, followed by the garnishes including the chili oil.
- Chalo kawa and enjoy.
- Saute onions in oil until they become translucent.
- Saute garlic until the rawness is cooked out and the garlic becomes fragrant.
- Add Foodiechief's Kashmiri Chilli paste and saute for 30 seconds.
- Add belacan (this is intense, so keep the windows and air vents open on full). Alternatively, cook outside!
- Add sugar and white vinegar. You may want to add a little splash of water to ensure the sugar doesn't burn.
- Taste for salt and add if required.