Chicken Khow Suey or Khao Suey is a popular dish among the Memon & Gujrati community of Pakistan. Chicken Khow Suey comprises noodles in a coconut or yoghurt-based curry, with spicy chicken or beef.

Ingredients:

For Coconut Curry:

• Baisan (Gram flour) Roasted ½ Cup
• Dahi (Yogurt) 2 tbs
• Haldee powder (Turmeric powder) ½ tsp
• Pani (Water) 1-2 Cups
• Oil ½ tbs
• Lehsan paste (Garlic paste) 1 tbs
• Namak (Salt) 1 tsp or to taste
• Pani (Water) 4-5 Cups or as required
• Coconut milk 1 Cup

For Chicken Curry:

• Chicken (Julienne cut or cubes) 700 gms
• Oil ½ Cup
• Pyaz (Onion) Pureed ½ Cup
• Adrak lehsan paste (Ginger garlic paste) 1 tbs
• Zeera (Cumin seeds) 1 tsp
• Hari mirch (Green chili) Paste 4-5
• Tamatar (Tomato) Pureed 3-4
• Tomato paste 1 & ½ tbs
• Namak (Salt) 1 tsp or to taste
• Dhania powder (Coriander powder) 1 tsp
• Zeera powder (Cumin powder) 1 tsp
• Haldee powder (Turmeric powder) ½ tsp
• Lal mirch powder (Red chili powder) 1 tsp or to taste

Garnashing:

• 3-4 green chilies finely sliced
• ½ cup fresh coriander chopped
• 2 spring onions sliced thinly
• 3 boiled eggs chopped
• 5-6 cloves of garlic, thinly sliced and fried
• ½ medium onion thinly sliced and fried
• 2 tablespoon Chili Oil/Paste
• 3 lemons cut into wedges
• 1 ½ cups Fried Slims Crisps or Papri for topping
• 600 grams egg noodles boiled

Method:

For Chicken Curry:

• Heat 2 tablespoon oil, saute onions till light golden.
• Add tomatoes & chili and saute for 2-3 minutes till tomatoes are soft. Pour the onion, tomato & chili mixture into a blender and blend with water to a smooth paste. Set aside.
• Add 2 tablespoon oil into the same pan, and turn to medium heat. Add garlic & ginger paste, along with whole cumin seeds and saute for a minute till the cumin seeds pop.
• Add the blended tomato-chili paste, and cook for 2-3 minutes. Add salt, black pepper, coriander powder, cumin powder, red chili powder and turmeric.
• Turn heat to low, and cook for a minute then add sliced chicken. Cook on high heat till chicken changes color from pink to white. Turn heat to low, and add a cup of water. Cook the chicken till meat is tender and oil surfaces. Set it aside.

For Coconut Curry:

• Dry roast the gram flour in a small frying pan, making sure it doesn’t burn. Set it aside.
• Heat oil, and saute garlic paste and turmeric for a minute till the raw flavor is removed.
• Add coconut milk, and whisk in the the toasted gram flour/besan making sure there are no lumps. Add salt & water.
• Keep the mixture on medium heat till it comes to a boil, then lower the heat and cook for 30-45 minutes till it thickens to desired consistency. Make sure to stir every few minutes or so to ensure it doesn’t burn or lumps aren’t formed. Set aside.

Fopr Garnashing:

• In a frying pan, add oil and garlic, fry until light golden. Set aside.
• Add green chilies, fry until crispy. Set aside.
• Add noodles, fry until golden, set aside.
• Add red chili flakes, fry for 1 minute. Set aside.

Assembling:

• Add noodles, coconut curry, chicken curry, chili oil, fired noodles, fried garlic, fried green chilies, papri, egg, green onion and lemon juice. And Serve.

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