Burmese Khow Suey With an Indian Twist

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
2 Onions
3 tomatoes
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.
1 lemon
finely chopped coriander leaves

Recipe for Omelette
1 egg
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.

Toppings.
Fried onions (made with 2 onions)
1 onion fine sliced ​​lengthwise
1 small bunch of coriander leaves

Method

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.

Serving
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!

Note:
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.



Source by Bhawna Murty

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