Burmese Coconut & chicken noodles (khow suey)

I will go as far as saying this is my favorite dish ever. I have adapted the recipe to make it slightly easier then my mums version which requires two curry's. I love my mums khow suey, however, this tastes pretty much the same.

I would highly recommend giving this recipe a try, you wont be disappointed.

Serves approx 5 and takes around 1 hour to make.


Ingredients 

For the curry

1 Chicken (skinned) cut into 8 pieces (I got mine done at the butchers)
1 Can of coconut milk
1/2 Tin of tomatoes blended
2 Large onions thinly sliced
1 tbs Garlic paste
Handful of chopped coriander
2 tsp Cumin seeds
1 tsp Cumin powder
2 tsp Coriander powder
2 tsp Chilli powder
1/2 tsp Turmeric powder
1 Cinnamon stick
2 Bay leaves
5 Cloves
5 Cardamom pods
1/2 tsp Whole black peppercorns
1 tsp Garam masala
Salt
Sunflower oil
Egg noodles ( follow the packet instructions and servings)

For the topping
 
Handful of chopped coriander
1 Lemon cut into cubes
Dried crushed chilli
3 Hard boiled eggs (chopped)
2 Onions thinly sliced and fried in some oil (golden brown)
2 Cloves of garlic thinly sliced and fried in some oil (golden brown)
Spring roll//samosa pastry deep fried
Soy Sauce

Method

Fry the thinly sliced onions in some sunflower oil until golden brown. Add the chicken and stir on  high heat until the chicken loses its pink colour. Now reduce the heat to medium and add the whole spices, garlic and stir. Add all the the dried spices except the garam masala and stir in the blended tomatoes. Increase the heat back to high and keep stirring until the oil comes to the surface and the red colour deepens. Once the oil comes to the surface, add the tin of coconut milk and enough water to cover the chicken (soup like consistency). Bring the mixture to a slight boil, reduce the heat to low and cover until the chicken is cooked, this normally takes around 40 min.

Whilst the chicken is cooking, fill a large pan with water, salt and a touch of oil and place on the hob to boil. Whilst the water is boiling prepare the toppings and place into a dish similar to the one below.

Now the large pan of water should be boiling, add the correct amount of egg noodles as per the packet instructions and cook for the instructed time.

By now the chicken and coconut should be cooked. Finally add the garam masala and fresh coriander and stir.

Serve like the picture below by taking some noodles and adding a small ladle of curry, some chicken (avoid the cardamom pods and cloves) and then add the toppings to suit your own taste. ( you can make your dish as soupy as you like).