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Originally from Burma, Chicken Khow Suey or Khao Suey is a popular dish among the Memon & Gujrati community of Pakistan. It comprises of noodles in a coconut or yoghurt based curry, with spicy chicken or beef and an array of condiments.
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5 from 4 votes

Chicken Khao Suey

Originally from Burma, Khao-Suey is a popular dish among the Memon & Gujrati community of Pakistan. It comprises of noodles in a coconut or yoghurt based curry, with spicy chicken or beef and an array of condiments which will always include crisps or Slims and a squeeze of lemon juice.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: Burmese, Pakistani
Servings: 6 people
Calories: 849kcal
Author: Kiran

Ingredients

Coconut Curry:

  • ½ tablespoon oil
  • 1 tablespoon garlic paste
  • 1 tablespoon turmeric/haldi powder
  • ¾ cup gram flour/besan toasted
  • 300 ml coconut milk
  • Salt to taste
  • 3 cups water

Chicken Gravy:

  • 4 tablespoon oil divided
  • 1 onion chopped
  • 2 tomatoes chopped
  • 3 green chilies
  • 2 teaspoon cumin seeds
  • 1 tablespoon ginger
  • 1 tablespoon garlic paste
  • 2 teaspoon salt
  • 2 teaspoon black pepper
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon red chili powder
  • 1 teaspoon turmeric/haldi
  • 600 grams boneless chicken sliced

Condiments/Garnishes:

  • 3-4 green chilies finely sliced
  • ½ cup Fresh coriander chopped
  • 2 spring onions sliced thinly
  • 3 boiled eggs chopped
  • 5-6 cloves garlic thinly sliced and fried
  • ½ medium onion thinly sliced and fried
  • 2 tablespoon Chili Oil/Paste
  • 3 lemons cut into wedges
  • 1 ½ cups Fried Slims Crisps or Papri for topping
  • 600 grams egg noodles boiled

Instructions

For the coconut curry:

  • Dry roast the gram flour in a small frying pan, making sure it doesn't burn. Set it aside. 
    Heat oil, and saute garlic paste and turmeric for a minute till the raw flavor is removed.
  • Add coconut milk, and whisk in the the toasted gram flour/besan making sure there are no lumps. Add salt & water. 
  • Keep the mixture on medium heat till it comes to a boil, then lower the heat and cook for 30-45 minutes till it thickens to desired consistency. Make sure to stir every few minutes or so to ensure it doesn't burn or lumps aren't formed. Set aside. 

For the chicken:

  • Heat 2 tablespoon oil, saute onions till light golden.
  • Add tomatoes & chili and saute for 2-3 minutes till tomatoes are soft. Pour the onion, tomato & chili mixture into a blender and blend with water to a smooth paste. Set aside. 
  • Add 2 tablespoon oil into the same pan, and turn to medium heat. Add garlic & ginger paste, along with whole cumin seeds and saute for a minute till the cumin seeds pop.
  • Add the blended tomato-chili paste, and cook for 2-3 minutes. Add salt, black pepper, coriander powder, cumin powder, red chili powder and turmeric.
  • Turn heat to low, and cook for a minute then add sliced chicken. Cook on high heat till chicken changes color from pink to white. Turn heat to low, and add a cup of water. Cook the chicken till meat is tender and oil surfaces. Set it aside.

Assembly:

  • Boil the noodles as per packet instructions and place them in a large bowl. Prepare all the condiments as per personal preference, and place them all in small bowls. The variety of condiments is on personal preference, but lemon, crisps & some form of spicy element (whether chili paste, chutney or raw chilis) is necessary to balance flavors.
  • Warm up the coconut curry and the chicken and serve them in medium sized bowls. To make a bowl of Khao-suey, first add the noodles in the bowl, then add coconut curry and chicken. Top with your preferred condiments and then mix it up.
  • Add lemon & crisps right at the end.

Nutrition

Calories: 849kcal
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