Name: Chicken Khao Suey Recipe
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Ingredients: ½ tbsp Oil; 1 tbsp Garlic paste; 1 tbsp Turmeric/haldi powder; ¾ cup Flour/besan toasted; 300 ml Coconut milk; Salt to taste; 3 cup Water; 4 tbsp Oil divided; 1 qty Onion chopped; 2 qty Tomatoes chopped; 3 qty Green chilies; 2 tsp Cumin seeds; 1 Ginger; 1 Garlic paste; 2 tsp Salt; 2 tsp Black pepper; 2 tsp Ground cumin; 2 tsp Ground coriander; 2 tsp Red chili powder; 1 tsp Turmeric/haldi; 600 gm Boneless chicken sliced; ¾ qty Green chilies finely sliced; ½ cup Fresh coriander chopped; 2 qty Spring onions sliced thinly; 3 qty Boiled eggs chopped; 5 to 6 cloves Garlic thinly sliced and fried; ½ qty Medium onion thinly sliced and fried; 2 tbsp Chili Oil/Paste; 3 qty Lemons cut into wedges; 1½ cup Fried Slims Crisps or Papri for topping

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Chicken Khao Suey Recipe

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Prep Time 30 mins

Cook Time 2 hrs 10 mins

Total Time 2 hrs 40 mins

Course Main Course

Calories 500 kcal

Ingredients

FOR COCONUT CURRY

½ tbsp Oil
1 tbsp Garlic paste
1 tbsp Turmeric/haldi powder
¾ cup Flour/besan toasted
300 ml Coconut milk
Salt to taste
3 cup Water

FOR CHICKEN GRAVY

4 tbsp Oil divided
1 qty Onion chopped
2 qty Tomatoes chopped
3 qty Green chilies
2 tsp Cumin seeds
1 Ginger
1 Garlic paste
2 tsp Salt
2 tsp Black pepper
2 tsp Ground cumin
2 tsp Ground coriander
2 tsp Red chili powder
1 tsp Turmeric/haldi
600 gm Boneless chicken sliced

FOR CONDIMENTS/GARNISHES

¾ qty Green chilies finely sliced
½ cup Fresh coriander chopped
2 qty Spring onions sliced thinly
3 qty Boiled eggs chopped
5 to 6 cloves Garlic thinly sliced and fried
½ qty Medium onion thinly sliced and fried
2 tbsp Chili Oil/Paste
3 qty Lemons cut into wedges
1½ cup Fried Slims Crisps or Papri for topping
600 gm Egg noodles boiled

Instructions

FOR COCONUT CURRY

Dry roast the gram flour in a small frying pan, making sure it doesn't burn. Set it aside.
Heat oil, and saute garlic paste and turmeric for a minute till the raw flavor is removed.
Add coconut milk, and whisk in the the toasted gram flour/besan 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 CHICKEN

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.
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.
Turn heat to low, and cook for a minute then add sliced chicken.
Cook on high heat till chicken changes color from pink to white
Turn heat to low, and add a cup of water.
Cook the chicken till meat is tender and oil surfaces. Set it aside.

FOR 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 spicy element (whether chili paste, chutney or raw chilis) is necessary 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.