Khow Suey

Khow Suey or Khause

The dish is correctly spelt "Ohn no Khao Swe" or simply Khao Swe, and sometimes "Ohn no khauk Swe." It refers more to coconut noodles and is a tad different in the present day from its Indian cousin, which has many more spices and is called Khow Suey. 
Whatever the spelling may be, or the pronunciation, it is agreed that the meal is stunning to present at the dining table and fun to make up by each one individually. It is full of flavour and is no longer just locally available in Burma. It is easily found on menus all over the world in Thai restaurants, Indian regional restaurants, and even versions of it are available on supermarket shelves! 

Here is my version of it. Just a heads up that my ancestors were Persian, Indian, and Pakistani, and I am sitting here in Canada eating this delightful dish!

The Chicken curry, egg noodles, perfect soft boiled eggs, green spring onions, fresh ginger, sliced garlic lightly fried, fresh coriander leaves, lemon wedges and crisp fried onions.

Marinate for an hour or more

1 kg / 2.2 lb de-boned chicken, in strips or small pieces

The marinade

1 ground onion

6 green chillies

6 cloves of garlic

1 inch piece fresh ground ginger

1 tsp fresh lemon juice

Heat a little oil in pan and sauté the chicken until the colour changes.

Add salt to taste.

In a pan roast/toast 2 or 3 tbsp gram flour (channa atta) and add 2 cups of chicken stock mixing it till it is smooth.

Bring to a boil, leave the pan uncovered, medium high flame, cook the chicken in this until half the gravy evaporates and then add

400-500ml  can of coconut milk

1 small cinnamon stick

3 cloves

Pinch of turmeric

1 tsp cumin powder

½ tsp crushed red chilli flakes

Pinch of brown sugar

1 whole cardamom, lightly bruised

Cook for 10 minutes, uncovered and leave to cool.

It tastes best if left to mature overnight once cooked.

Serve with egg noodles and condiments.

Condiments

Thin strips of fresh ginger

Thin slivers of fresh garlic, lightly fried

6 – 8 green onions thinly sliced

Chopped fresh green coriander

Red chilli flakes

Prawn achar/pickle

4 boiled eggs finely chopped

Crispy fried onions

Lime or lemon wedges

Tips
Generally a chicken dish it can be made with meat as well.
I would also encourage you to try it with Prawns.

More curry available in
Niloufer's Kitchen: Autumn download it now from Amazon.com