Chicken Curry Khowsay

Name: Chicken Curry Khowsay
Total time: 7200 s
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 1 pack Spaghetti; 2 large Chicken breasts; 1 tbsp grated garlic (about 4 cloves); 1/2 tbsp grated fresh ginger; 1/2 tsp turmeric powder; 1 tsp cumin seeds; 4 dry red chili peppers; 10-15 curry leaves; 2 cans (14 oz) each) Coconut milk; 1/2 a lime Salt to taste; 6 eggs; 6 cloves garlic; 2-3 green onions; lime wedges; 1-2 chili peppers; 3-4 tbsps oil for frying raw spaghetti; Grated coconut

Laila Mehdi @cook_31460780

The dish, known as ohn no khao swè, originated in Burma, and came to East India with Indians who migrated from Burma during World War II. It is associated with street food in India. The Memon community of Pakistan also adapted this dish,

Laila Mehdi @cook_31460780

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Ingredients

2 hr

5 servings

1 packSpaghetti
2 large Chicken breasts
1 tbspgrated garlic (about 4 cloves)
1/2 tbspgrated fresh ginger
1/2 tspturmeric powder
1 tsp cumin seeds
4dry red chili peppers
10-15 curry leaves
2 cans (14 oz)each) Coconut milk
1/2a lime Salt to taste
FOR THE TOPPINGS/ GARNISHES
6eggs
6 cloves garlic
2-3 green onions
lime wedges
1-2 chili peppers
3-4 tbspsoil for frying raw spaghetti
Grated coconut

Saved

Steps

2 hr

1

Start by cutting the chicken breasts into small bite sized pieces and toss them in a bowl
2

Add 1 tablespoon of freshly grated garlic and half that of freshly grated ginger to the chicken
3

Sprinkle over the turmeric powder and some salt. Mix everything well so that all the chicken pieces are coated in the marinade. Let the chicken sit in the fridge, marinating while you get everything else ready.
4

Next, prepare all the toppings and garnishes. Hard boil the eggs and finely slice the green onion and chili peppers at an angle. Set them aside in little condiment bowls. Cut spaghetti into bits n pieces then fry raw in oil. Until turns brown.
5

Finely slice the garlic.
6

Heat 3-4 tablespoons of oil in a small wok/skillet. Then fry the garlic slices until they turn a light golden.
7

Separate the onion layers, into strands and fry them in the same oil the same way you fried the garlic, until it turns golden.
8

Transfer the same oil (now flavored with garlic and onion) to a large pot. We’ll use it to brown the chicken and make the sauce
9

In the meantime, boil your spaghetti according to the instructions on the packet.
10

Once the oil is hot in the big pot, work quickly and add the cumin seeds, dried red peppers and curry leaves to the oil. They’ll immediately start sputtering and will brown quick so give it a stir.
11

Add the marinated chicken pieces and fry them with the spices until they turn white or brown slightly..
12

Lower the heat to low-medium and pour in the 2 cans of coconut milk (I used one regular and one can of lite coconut milk) and season it with salt. Bring it up to a simmer, stirring occasionally.
13

Once the sauce has been simmering for about 10 minutes and the chicken is cooked through, turn off the heat. You can add the noodles to the sauce and mix it together or serve the sauce separately….but before you do squeeze the juice of half a lime into the sauce for a touch of tanginess.
14

Serve the noodles hot with all the assortment of condiments/toppings/garnishes so everyone can customize the dish to their taste.
15

Enjoy the Slurrrrppppp taste!