Burmese Khow Suey with an Indian twist
Ingredients for Marinade
1/2 kg boneless chicken (1-inch pieces) or 1/2 kg medium shrimp
2-3 teaspoons of cold red powder
2 teaspoons coriander powder
1/2 teaspoon of turmeric powder
2 teaspoons all spice powder (2 green and 1 black dry roasted cardamom, 1 1-inch cinnamon stick, 5 cloves, 1 star anise and ground to a fine powder)
2 tablespoons ginger-garlic paste
2 teaspoons of salt
ingredients for cooking
2 onions
3 tomatoes
1 tablespoon chickpea powder: fry in a dry pan until a pleasant aroma is obtained.
500 ml coconut milk – you can use canned but it tastes better with freshly squeezed coconut milk.
1 lemon
finely chopped coriander leaves
omelette recipe
1 egg
1 teaspoon of chopped onions.
1/2 green chili
1 teaspoon coriander leaves
Salt to taste
1 pinch of turmeric powder
Beat all the ingredients for the tortilla and make a thin tortilla and cut it into strips.
coverages
Fried Onions (made with 2 onions)
1 onion finely sliced lengthwise
1 small bunch of coriander leaves
method
Wash and dry the chicken. And marinate the chicken and book for 1 hour.
In a deep frying pan we put oil and add 2 finely chopped onions, once it is transparent we add the chicken and let it cook over low heat until it softens. Add the finely chopped tomatoes and allow them to cook for another 5 to 8 minutes. Turn off the heat and let cool for 5 minutes and then add the coconut milk, the power of the chickpeas and stir well.
Service
This goes well with rice and noodles. We like it with noodles.
Take a bowl, add some rice or noodles to the bottom. Then for the chicken sauce, freshly chopped onions, tortilla strips, fried onions, and cilantro leaves. Enjoy it while it’s hot!
Note:
For those who enjoy spicy food, there’s another twist.
Heat 2 tablespoons of oil and add the finely chopped garlic. Once it releases its aroma, remove it from the heat and add a teaspoon of red chili powder.
A drizzle of this will give the extra heat to your Khow suey!
**Note: If the coconut milk is added when the flame is on, it will curdle, so it is best to add it once the flame is out.
