Originally Burmese as its name suggests, this dish came to Eastern India with the many Indians who fled Burma during World War II. It is a delicious concoction of noodles, spicy chicken and numerous toppings. The final touch is a squeeze of lemon which adds the signature tanginess. Burmese Khow Suey - Indian Style is a fun dish to make for when you're having friends over.
Prep Time: 30 minutes
Total Time: 30 minutes
- 1 cup chana daal (split yellow lentils)
- 5 cups warm water
- 6-7 tbsps of vegetable/canola/sunflower cooking oil
- 2 medium-sized onions chopped fine
- 1 tbsps ginger paste
- 2 tbsps garlic paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1 tbsp garam masala
- 1 1/2 tbsp red chilli powder
- 1 kg boneless chicken cut into 1" thick pieces (as for stir-fry)
- 1 can coconut milk
- Salt to taste
- 500 gms (uncooked) thin egg noodles (serves 4)
- 1 cup spring onions chopped fine
- 1 cup leeks chopped fine
- 1/4 cup fresh garlic chopped very fine
- 1 cup boiled eggs choped into tiny pieces
- 5 tbsps dry prawn powder (make by coarsely grinding dry prawns)
- 2 cups fried spicy potato sticks (substitute with crumble
- 1 cup coriander chopped fine
- Juice of 1 lemon
- Boil the lentils in a pan with the warm water, till soft. Whisk/blend to completely mash the lentils.
- Heat 2 tbsps of the oil in a deep heavy-bottomed pan and add the chopped onion. Fry till soft.
- Add the ginger and garlic pastes and fry for 2 minutes.
- Add the chicken, coriander, cumin and red chilli (1 tsp) powders and garam masala and fry for another 5 minutes.
- Add the lentil paste, coconut milk, salt to taste and cook the mixture till the chicken is tender.
- Boil the noodles according to the instructions on the package. Strain and run cool water over them. Pour 1 tbsp of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside.
- Heat 3 tbsps of oil in a small pan till very hot. Turn off the flame and add 1 tbsp of red chilli powder to this oil. Keep this chilli oil aside to cool.
- Serve in a deep bowl (for each person) as follows: Place a single serve of noodles in the bowl. Top generously with the chicken gravy, then add the chopped garlic, spring onion, leek and boiled egg, one on top of the other as per preference. Drizzle with chilli oil and sprinkle dry prawn powder according to taste. Garnish with potato sticks and then chopped coriander. Add a twist of lemon. Enjoy!