Khao suey

Name: Khao suey
Total time: 6000 s
Yield: 6 people
Cuisine: Pakistani
Ingredients: ½ tablespoon oil; 1 tablespoon garlic paste; 1 tablespoon turmeric/haldi powder; 3/4 cup gram flour/besan toaste; 300 ml coconut milk Salt to taste 3 cups water; 4 tablespoon oil divided; 1 onion chopped; 2 tomatoes chopped; 3 green chilies; 2 tsp cumin seeds; 1 tablespoon ginger; 1 tablespoon garlic paste; 2 teaspoon salt; 2 teaspoon black pepper; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon red chili powder; 600 grams boneless chicken sliced; 1 teaspoon turmeric/haldi; 3-4 green chilies finely sliced; 1/2 cup Fresh coriander chopped; 2 spring onions sliced thinly; 3 boiled eggs chopped; 5-6 cloves garlic thinly sliced and fried; 2 tablespoon Chili Oil/Paste; 3 lemons cut into wedges; 1 1/2 cups Fried Slims Crisps or Papri for toping

Nida Warsii @cook_24642771

#ReferbyNooriMalik

Nida Warsii @cook_24642771

Saved

Ingredients

1hour 40 mins

6 people

Coconut Curry:
½ tablespoon oil
1 tablespoongarlic paste
1 tablespoonturmeric/haldi powder
3/4 cupgram flour/besan toaste
300 mlcoconut milk Salt to taste 3 cups water
Chicken Gravy:
4 tablespoon oil divided
1 onion chopped
2tomatoes chopped
3 green chilies
2 tspcumin seeds
1 tablespoon ginger
1 tablespoongarlic paste
2 teaspoon salt
2 teaspoonblack pepper
2 teaspoon ground cumin
2 teaspoonground coriander
2 teaspoon red chili powder
600 grams boneless chicken sliced
1 teaspoonturmeric/haldi
Condiments/Garnishes:
3-4green chilies finely sliced
1/2 cupFresh coriander chopped
2spring onions sliced thinly
3 boiled eggs chopped
5-6 clovesgarlic thinly sliced and fried
2 tablespoonChili Oil/Paste
3 lemons cut into wedges
1 1/2 cupsFried Slims Crisps or Papri for toping

Saved

Steps

1hour 40 mins

1

For the curry:Dry roast the gram flour in a small frying pan, making sure it doesn't burn. Set it aside.
2

Heat oil, and saute garlic paste and turmeric for a minute till the raw flavor is removed.
3

Add coconut milk, and whisk in the the toasted gram flour/besan making sure there are no lumps. Add salt & water.
Add coconut milk, and whisk in the the toasted gram flour/besan making sure there are no lumps. Add salt & water.
4

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.
5

For the Cicken: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.
6

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.
7

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.
8

Assembly:Boil the noodles as per packet instructions and place them in a large bowl. Prepare all the condiments as per personal preference, and place them all in small bowls. The variety of condiments is on personal preference, but lemon, crisps & some form of spicy element (whether chili paste, chutney or raw chilis) is necessary to balance flavors.
9

Warm up the coconut curry and the chicken and serve them in medium sized bowls. To make a bowl of Khao-suey, first add the noodles in the bowl, then add coconut curry and chicken. Top with your preferred condiments and then mix it up
10

Add lemon & crisps right at the end.