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.
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.
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.
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.