Burmese Chicken Khow Suey (Chicken Curry & Noodles)
(4 reviews)
Prep time:
5 min
Cook time:
40 min

A Burmese noodle dish with with a nicely spiced curry coconut milk sauce.  So simple yet delicious.

D. Helyar
1 chicken breast, boneless/skinless
1 tbsp canola oil
1 tsp ginger, grated
1 tsp garlic, minced
2 tbsp chick pea flour (can substitute with garbonzo bean flour or similar)
14 oz can coconut milk
1 tsp turmeric powder
1 tsp red chilli powder (Indian, not Mexican)
1 tbsp lemon juice, fresh
1/4 tsp salt, to taste
2 cups yellow noodles (Asian)
2 boiled eggs, cut into wedges
1 lemon, cut into wedges
1 onion, thinly sliced
1/4 cup coriander, chopped
1 red chili, chopped, deseeded
1/4 cup peanuts, unsalted, crushed
  1. Heat 1 tbsp of canola oil in a medium sized pot
  2. Add cubed chicken and saute for 3-4 minutes
  3. Add ginger and garlic and continue to saute for another minute
  4. Add chick pea flour and and stir in well
  5. Add coconut milk and gently simmer for 5 minutes
  6. Add turmeric, red chili powder, salt and lemon juice and stir well to ensure all spices are well blended in
  7. Gently simmer for 30 minutes allowing spices to integrate
  8. In a small pan add 1 tbsp canola oil
  9. Add sliced onions and fry on medium heat until nicely browned, set aside
  10. Prepare noodles according to package instructions
  11. Place cooked noodles into serving bowls
  12. Spoon chicken sauce over noodles
  13. Garnish with fried onions, boiled egg and lemon wedges, coriander, red chili and crushed peanuts
  14. Enjoy!
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