Ingredients for Marinade
1/2 kg boneless chicken (1 inch pieces) or 1/2 kg medium sized prawns
2-3 tsp red chilly powder
2 tsp coriander powder
1/2 tsp turmeric powder
2 tsp all spice powder (dry roast 2 green and 1 black cardamom, 1 inch stick of cinnamon, 5 cloves, 1 star anise and grind to a fine powder)
2 tbsp ginger and garlic paste
2 tsp salt
Ingredients for cooking
1 tbsp chick pea powder-fry in a dry pan till you get a lovely aroma.
500 ml of coconut milk – you can use canned but it tastes better with freshly squeezed coconut milk.
finely chopped coriander leaves
Recipe for Omelette
1 tsp chopped onions.
1/2 green chilly
1 tsp coriander leaves
Salt as per taste
1 pinch of turmeric powder
Whisk all the ingredients for the omelette and make a thin omelette and cut it into strips.
Fried onions (made with 2 onions)
1 onion fine sliced lengthwise
1 small bunch of coriander leaves
Wash and pat dry the chicken. And marinate the chicken and keep aside for 1 hour.
Add oil to a deep pan and add 2 finely chopped onions, once it is transparent add the chicken and allow it to cook on a slow flame till it softens. Add finely chopped tomatoes and allow it to cook for another 5 to 8 minutes. Turn off the flame and allow it to cool for 5 minutes and then add the coconut milk, chickpea power and stir well. ** Then squeeze the lemon juice and garnish with coriander leaves.
This goes will with both rice and noodles. We like it with noodles.
Take a bowl, add some rice or noodles at the bottom. Then pour the chicken gravy, freshly chopped onions, omelette strips, fried onions and coriander leaves. Enjoy it while its hot!
For those who enjoy spicy food there is another twist.
Heat 2 Tbsp of oil and add finely chopped garlic to it. Once it releases its aroma take it off the flame and add a tsp of red chilly powder to it.
A drizzle of this will give you the added heat to your Khow suey!
** Note- If the coconut milk is added when the flame is on it will curdle so it is better to add once the flame is turned off.