FINGER LICKING' CHICKEN KHAO SUEY

Originally from Burma, Khao-Suey is a popular dish among the Memon & Gujrati people of Pakistan. It comprises of noodles in coconut or yogurt-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.

PREPARATION TIME: 20 mins COOKING TIME: 1 hour 20 mins SERVING: 6

INGREDIENTS

Coconut Curry:
Cooking oil 1 tsp
Ginger & Garlic Paste 1 tbsp
Turmeric 1 tbsp
Gram flour (besan) toasted 3/4 cup
Coconut milk 300 ml
Salt to taste
Water 3 cups

Chicken Gravy:
Boneless chicken sliced 600 gm
Oil divided 4 tbsp
Onion chopped 1
Tomatoes chopped 2
Red chili powder 1 tbsp
Turmeric 1 tsp
Green chilies 4
Ground cumin 1 tbsp
Ground coriander 1 tbsp
Cumin seeds 1 tbsp
Ginger Garlic paste 2 tbsp
Salt to taste
Black pepper 1 tbsp

Garnishes:
Egg noodles boiled 600 gm
Boiled eggs chopped 3
Chili Paste 3 tbsp
Green chilies finely sliced 4
Fresh coriander chopped 1/2 cup
Spring onions sliced thinly 2
Garlic cloves (thinly sliced and fried) 5-6
Onion 1 (thinly sliced and fried)
Lemons (cut into wedges) 4
Fried Slims Crisps or Papri for topping 1 1/2 cups

METHOD

For the coconut curry:

Dry roast the gram flour in a small frying pan, making sure it doesn't burn. Set it aside.
Heat oil in a pan, and saute garlic paste and turmeric for a minute till the raw flavor is removed.
Add coconut milk, and whisk in the toasted gram flour making sure there are no lumps.
Add salt & water, 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:

In a pan heat 2 tablespoon oil, saute onions till light golden.
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.
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.
Now 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.
Add chicken and cook on high heat till chicken changes color from pink to white. Turn heat to low, and add a cup of water cover and cook till meat is tender and oil surfaces. Set it aside.

Assembly:

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 the spicy element (whether chili paste, chutney, or raw chili) is important to balance flavors.
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.
Add lemon & crisps right at the end.

FINGER LICKING' CHICKEN KHAO SUEY