Monday, 27 October 2014

Khow suey

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 “Khow suey” is a one-dish meal of Burmese origin. It is mostly made with curried chicken or beef and served with a coconut based sauce.  It’s a considered as a part of “memoni cuisine” in Pakistan. I have to admit that before today I had never tried khow suey in my entire life, although I heard a lot about it on TV shows and always had a curiosity to cook it. To my surprise it tasted great, although it’s been a very different experience for my taste buds but I loved it. Khow suey is usually served in individual bowls. A portion of noodles topped with meat and coconut curry is added first, then each diner chooses from an array of garnishes. 

Chicken Khow suey


For chicken Curry:

½ kg bone less chicken (cut in to small cubes/you can also use beef or mutton of you like)
¼ cup oil
1 large onion (blended)
2 medium tomatoes (blended)
1 tbsp ginger garlic paste
1 tsp red chili powder
1 ½ tsp salt
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds
½ tsp garam masala powder

For coconut curry sauce:

5 tbsp gram flour (dry roasted in a pan)
1 medium onion (finelly chopped)
¼ cup oil
1 tsp garlic paste
1 tsp salt
1 tsp red chili powder
1 tin coconut milk (or you can use coconut powder, follow the instruction on pack)
1& ½ cup yogurt
Spaghetti (1/2 pack)
Lemon wedges
Fried brown onions
Fried garlic (sliced and fried)
Red chili flakes
Chopped green coriander & spring onions.
Green chilies (slices)
2 eggs (hard boiled and chopped)
Fried Potato sticks


For chicken Curry:

1) Heat oil in a pan and add in the blended onions, fry well until the raw smell of onions have gone, next add in the ginger garlic paste and blended tomatoes along with cumin seeds, red chili powder, salt, turmeric powder and coriander powder, fry it nicely adding a few splashes of water when needed.

2) Once the masala is done and the raw smell of masala is gone add in the chicken cubes  fry it well, add in 3/4 cup of water and let it cook till the chicken gets done.  When the chicken gets done add in ½ tsp of garam masala powder and let cook for 5 more minutes on low flame.  The gravy consistency should be a bit thick but not on the dry side.  (for beef or mutton add a bit more water and cook till the meat gets tender)

For coconut curry:

1) Heat ¼ cup of oil in a pan, add in the chopped onions and fry them till they get translucent , add in garlic paste along with the salt, red chili powder, and turmeric powder, also add 1/3 cup of water, now fry the masala nicely.
Mean while add the dry roasted gram flour, yogurt and coconut milk and one cup of water in a blender and blend it till everything is mixed. (if using coconut powder add in 4-5 tbsp of coconut powder along with the gram flour, yogurt and 2 cups of water and blend everything.)

2) Once the masala is done nicely add in the blended mixture of yogurt and coconut milk and let the mixture come to boil, keep stirring. Once the mixture starts to boil lower the flame and let it simmer for 15 -20 minutes. Once it reaches your desired consistency turn of the flame and set aside. ( it shouldn't be to runny or to thick, we want a medium consistency)

For serving:

Boil the spaghetti as per the instruction on packet, drain and keep aside, when ready to serve you can either serve the chicken curry and coconut curry in separate bowls, or mix the both together and serve it in one bowl. To serve put spaghetti in a plate, top it with some coconut, then with some chicken curry, and then top it with accompaniments of your choice

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