Burmese Chicken Khow-Suey
In the Indian subcontinent to the left of India are countries like Thailand, Burma, China & Laos.
I am fascinated to see how the food changes as you get closer to the border. You can start seeing the influence of different cuisines as you get close to the border, the ingredients peep in various forms. Momos in Sikkim start telling you that you are close to the China border.
Today’s dish is a classic example- Curry from India, Noodles from China and Coconut milk from Thailand combine to make this wonderful dish Burmese Khow suey.
Lovely combination of Indian, Thai and Chinese cuisines, you can tell where Burma is located with this combination.
It is a great one pot dish. All the components can be made ahead and can be put together very quickly, all you need to do is cook the noodles.
Part A: Chicken
2-3 chicken breast ( cut in small pieces)
2 tbsp yogurt
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp salt
Mix all the ingredients and marinate the chicken for 20 mins
Part B: Tomato sauce
1 tomato in big pieces
1 onion chopped in big pieces
2 garlic cloves
1/2 inch ginger
1 green chili
Grind these together to make into a fine.
Part C: Coconut sauce
1/4 cup Chana dal ( pressure cooked)
1 can of coconut milk
1/2 tsp turmeric
1/2 tsp salt
Grind both of these together, add to a sauce pan and cook for 20 mins on a slow flame.
Part D: Chicken curry
1 tsp oil
1 tbsp Garam masala ( you can also use any other meat masala)
1 tsp coriander powder
1 tsp cumin powder
Heat oil in a pan. Add marinated chicken and cook for a few mins.
Add the tomato sauce ( Part B) to the chicken
Add spices and cook till the tomato sauce is dried up.
Part E: Noodles
Boil egg noodles.
Part F: Toppings:
Chopped roasted peanut powder
Smoked chili oil ( I make it at home, it is so yummy)
Cut lime wedges.
How to eat:
- Put noodles in the bowl
- Add chicken
- Pour coconut sauce
- Add toppings of your choice & Enjoy