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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.

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.

Course Dinner
Cuisine Burmese, Pakistani
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 849 kcal


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 tsp 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


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


For the coconut curry:

  1. 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.

  2. Add coconut milk, and whisk in the the toasted gram flour/besan making sure there are no lumps. Add salt & water. 

  3. 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:

  1. Heat 2 tablespoon oil, saute onions till light golden.
  2. 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. 

  3. 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.

  4. 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.

  5. 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.


  1. 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.

  2. 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.
  3. Add lemon & crisps right at the end.