Burmese Chicken Khow Suey (Chicken Curry & Noodles)
(4 reviews)
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Prep time:
5 min
5 min
Cook time:
40 min
40 min
Servings:
2
2
A Burmese noodle dish with with a nicely spiced curry coconut milk sauce. So simple yet delicious.
Ingredients
1 chicken breast, boneless/skinless
1 tbsp canola oil
1 tsp ginger, grated
1 tsp garlic, minced
2 tbsp chick pea flour (can substitute with garbonzo bean flour or similar)
14 oz can coconut milk
1 tsp turmeric powder
1 tsp red chilli powder (Indian, not Mexican)
1 tbsp lemon juice, fresh
1/4 tsp salt, to taste
2 cups yellow noodles (Asian)
2 boiled eggs, cut into wedges
1 lemon, cut into wedges
1 onion, thinly sliced
1/4 cup coriander, chopped
1 red chili, chopped, deseeded
1/4 cup peanuts, unsalted, crushed
Instructions
- Heat 1 tbsp of canola oil in a medium sized pot
- Add cubed chicken and saute for 3-4 minutes
- Add ginger and garlic and continue to saute for another minute
- Add chick pea flour and and stir in well
- Add coconut milk and gently simmer for 5 minutes
- Add turmeric, red chili powder, salt and lemon juice and stir well to ensure all spices are well blended in
- Gently simmer for 30 minutes allowing spices to integrate
- In a small pan add 1 tbsp canola oil
- Add sliced onions and fry on medium heat until nicely browned, set aside
- Prepare noodles according to package instructions
- Place cooked noodles into serving bowls
- Spoon chicken sauce over noodles
- Garnish with fried onions, boiled egg and lemon wedges, coriander, red chili and crushed peanuts
- Enjoy!
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