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Chicken Khao Suey Recipe

Chicken Khao Suey Recipe

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Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
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.
Keyword chicken, chicken khao suey recipe, khao suey