Khow Suey is a traditional Burmese dish that was brought to East India by Indians who migrated from Burma during the second World War. It is a one-bowl noodle dish made from a coconut milk based broth with curried chicken or beef pieces. It is often served with a variety of accompaniments that add contrasting tastes. In South Africa, the Indian community calls this dish Khowse, this version is one that my grandmother and mother make and might differ from other family recipes of the same name. How do you eat your Khowse? Leave me a comment below!

Khowse

Ingredients:

• 2 chicken breasts, cubed
• 1-2 each whole cinnamon sticks, cardamom pods, cloves
• 1 tsp ginger & garlic paste
• 1/2 – 1 tsp chilli flakes or powder
• 1/2 onion finely chopped
• 1 tin coconut milk
• coriander
• noodles
• lemon wedges
• fried samoosa pur* see tips below

Method:

1. Add a little oil to a pot, and lightly saute the onion with the cinnamon sticks, cardamom pods and cloves.
2. Marinate the chicken pieces in the ginger, garlic, chili and add to the pot with the other spices. Brown the chicken then add the coconut milk.
3. Simmer for 10 – 15 minutes, the color of the coconut milk will change and take on the color and flavor of the spices.
4. If you would like a thicker soup you can add one grated tomato after you’ve browned the chicken. Add the tin of coconut milk. You can play around with consistency and add water if you like.
5. Ladle the hot soup over cooked noodles and top with chopped coriander, a squeeze of fresh lemon and crunchy pieces of fried samoosa pur.
6. It is best to serve all the items in lots of bowls and let everyone make their own.

Tips:

You can serve this with as many sides as you like. Some are: crispy fried onion, fried garlic chips, spring onion, samoosa pur, lightly salted lays chips if you don’t have samoosa or spring roll pastry, fresh red chill chopped, chili flakes etc.