Fusion khousay in my style

Name: Fusion khousay in my style
Cuisine: Pakistani
Ingredients: 3 tbsp heaped Gram flour (Besan); 1/2 kg yogurt; 1 tsp garlic paste; 1 tsp heaped green chili paste; 1/2 tsp turmeric powder; Salt- to taste; Water as required; 1 cup Coconut milk 🥛; 3 tbsp oil; 1 tsp cumin seeds; 15-20 curry leaves; 3-4 Button red chilli; 1/2 kg boneless chicken cut into half inch cubes; 1 tsp leveled red chili powder; 1 tsp leveled cumin powder; 1/2 tsp turmeric powder; 1/2 tsp green chili paste; 1 tsp heaped ginger garlic paste; 2 tbsp yogurt; Salt to taste; 1/4 cup Fried onions crushed; as needed Oil; 1 packet Boiled spaghetti; Fried onion as required; Fried sliced green chilies as required; 2 halves Lemon; Ginger Juliennes as required; Chaat Masala to taste; Fried garlic as per choice; Boiled and sliced eggs

Sumera Rahman @cook_19058549

Khousay pronounced “Co-Say” is a known Memon dish in Karachi, Pakistan. Memon’s are a sub sect group of Muslims from the Indian subcontinent, whose name came from the root word “Mu’min,” which means believer. Their lineage traces back to Sindh, India and later they had migrated to Gujrat, India. When the partition happened between India and Pakistan, many of them moved to settle in Karachi, Pakistan. A big city with lots of food and culture, and where many of my relatives still reside.
Though Khousay is originally a Burmese and Thai dish called “Khao Suey,” Memon’s modified it and adapted to make their own version. It is a very pungent and aromatic dish with depth of flavor and is probably the most popular dish in any Memon home. Cooked noodles in a flavorful coconut curry with a meat gravy topped with herbs and toppings is the delectable dish Memon’s call Khousay.

Sumera Rahman @cook_19058549

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Ingredients

For the Curry
3 tbspheaped Gram flour (Besan)
1/2 kgyogurt
1 tspgarlic paste
1 tspheaped green chili paste
1/2 tspturmeric powder
Salt- to taste
Water as required
1 cupCoconut milk 🥛
For baghaar:
3 tbspoil
1 tspcumin seeds
15-20curry leaves
3-4Button red chilli
For the Chicken:
1/2 kgboneless chicken cut into half inch cubes
1 tspleveled red chili powder
1 tspleveled cumin powder
1/2 tspturmeric powder
1/2 tspgreen chili paste
1 tspheaped ginger garlic paste
2 tbspyogurt
Salt to taste
1/4 cupFried onions crushed
as neededOil
For serving:
1 packetBoiled spaghetti
Fried onion as required
Fried sliced green chilies as required
2 halvesLemon
Ginger Juliennes as required
Chaat Masala to taste
Fried garlic as per choice
Boiled and sliced eggs
Slims chips or any finger chips

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Steps

1

Marinate chicken in all the spices, yogurt, and garlic ginger and chili paste. Heat oil, add the chicken with the spices and stir fry. Add a little water and cook with a lid on till the chicken becomes tender. Add the fried onions and stir fry till the gravy thickens.
2

In a bowl mix all the ingredients for the curry except salt to make a very thin mixture. Heat oil in a pot; add the cumin and the curry leaves. Add the curry mix and cook till it boils and becomes thick.add salt in last stage use
3

To serve, put spaghetti in a deep plate, add the yogurt curry, cooked chicken. Garnish as desired and top with finger chips,ginger, eggs,fried chilli,fried garlic and on top sprinkle chat masala