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Burmese Khow Suey With an Indian Twist

Ingredients for Marinade

1/2 kg boneless chicken (1 inch pieces) or 1/2 kg medium onions

2-3 tsp red pepper powder

2 tsp coriander powder

1/2 tsp turmeric powder

2 tablespoons of herbs (dried 2 green and 1 black cardamom, 1 inch cinnamon, 5 cloves, 1 star anise and grind)

2 spoons of ginger and garlic paste

2 tsp salt

Ingredients for food

2 Onions

3 tomatoes

1 teaspoon of chickpea powder- roast in a dry pan until you get a nice aroma.

500 ml coconut milk – you can use canned but it tastes better with freshly squeezed coconut milk.

1 lemon

chopped coriander leaves

Omelette recipe

1 egg

1 tsp chopped onions.

1/2 cold greens

1 tsp coriander leaves

Depending on the taste of salt

1 pint of turmeric powder

Mix all the ingredients for the omelette and make a thin omelette and cut it with a grater.

Toppings.

Fried onions (made with 2 onions)

1 onion sliced ​​lengthwise

1 small bunch of coriander leaves

Awa

Wash and dry the chicken. And marinate the chicken and keep aside for 1 hour.

Put oil in a deep pan and add 2 chopped onions, after it becomes translucent add the chicken and cook on low heat until soft. Add the chopped tomatoes and let it cook for another 5 to 8 minutes. Turn off the flame and let it cool for 5 minutes and then add the coconut milk, chicken stock and mix well.**Then add lemon juice and garnish with coriander leaves.

They serve

This goes for both rice and noodles. We love noodles.

Take a bowl, put some rice or lentils on the bottom. Then add the chicken broth, chopped fresh onions, omelette strips, fried onions and coriander leaves. Enjoy it while it’s hot!

Note:

For those who like spicy food, there is another twist.

Heat 2 tablespoons of oil and add minced garlic. When it breathes, remove it from the flame and add a pinch of red pepper.

A shower of this will give you extra heat Khow suey!

**Note- If coconut milk is added it will burn when it is on fire so it is better to add it when the appliance is switched off.

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