Today really felt like Fall here in Philly with the weather being in the upper 60s. We were shivering in the morning on our way to school dropoff and enjoying the warm afternoon in our cozy sweaters. The sound of the crisp leaves under my boots, and the cold air rustling through my hair made me feel alive and fresh!

I love all the warm, hearty, and tasty comfort foods that come with Fall. On top of my list is Pakistani style ‘Khow suey’ which according to Wikipedia – “In Burmese cuisine, Khow suey, from Burmese ခေါက်ဆွဲ, is a noodle dish that comes from the mountainous Shan State. It is a one-dish soup meal made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments.”

My version of this delicious dish is one warm hug in a bowl! It’s comfort food at its best on these cold, cold nights. There are noodles at the bottom, followed by curried chicken, generously soaked in fragrant coconut curry and topped with crispy fried onions, cilantro, mint, green onions, green chilies, chili paste, chaat masala, chili stick chips & a squeeze of lemon! It’s a burst of delicious flavors in every mouthful! Yummmm 😋

How gorgeous are these colors? 😍

Khaosuey:

Serves: 4

Ingredients:

Coconut Curry:

• Full fat yoghurt- 1/2 cup
• Gram flour (Baesan) – 4 tbsp
• Green chilies – 1
• Turmeric powder – 1/2 tsp
• Salt- 1 1/2 tsp or to taste
• Curry leaves – 3-4
• Water – 2 cups + 4 cups
• Ginger & garlic paste – 1 tbsp
• Coconut milk – 1 cup
• Oil- 1 tbsp
• Lemon juice – 2 tbsp

Bhaghar:

• Green chilies – 2
• Curry leaves – 4-5
• Cumin seeds – 1/2 tbsp
• Oil – 2 tbsp

Method:

Take the first six ingredients in a blender along with two cups of water and blend completely. Place a deep pot on medium heat and pour 1 tbsp oil. Add the ginger & garlic paste and sauté for 2 mins. Add the blended mixture in the pot and whisk well. Keep on medium high heat for 10 mins till the mixture starts to boil. Lower the heat and add 4 cups of water. Whisk well and let the curry simmer for 40-50 minutes. Add in coconut milk and whisk well. Cook for additional 20 minutes till the curry is a nice thick consistency. Turn off flame and add lemon juice. Prepare the bhaghar and top the curry with it. Adjust salt. Coconut curry is ready!

Chicken Curry:

• Boneless chicken cut into bite sized pieces – 1 1/2 lbs
• Onion blended – 2 medium
• Ginger & garlic paste – 1 tbsp
• Red chili powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Coriander (dhaniya) powder – 1 tbsp
• Cumin (zeera) powder – 1 tsp
• Salt – 1 tsp or to taste
• Tomatoes blended – 2 big or 1 cup plain tomato sauce
• Yoghurt – 3/4 cup
• Oil – 3 tbsp

Method:

Pour the oil in a pan set on medium heat. Add the blended onions and sauté them till they are slightly brown. Add in ginger & garlic paste. Fry for a minute. Add in red chili powder, turmeric powder, coriander & cumin powders and salt. Sauté for a minute and add in the boneless chicken. Fry till the chicken changes color. Don’t add any water. Add in the blended tomatoes or tomato sauce. Fry well it oil separates. This will take 10 minutes. Add in the yoghurt. Mix well and cover & cook on medium heat for 10 minutes. The chicken curry is ready!

Boil one packet of thin spaghetti or egg noodles according to packet instruction. Set aside.

Garnish:

• Fried onions
• Fried thinly sliced garlic
• Chopped cilantro
• Chopped mint leaves
• Chopped green chili
• Chopped green onion
• Lemon wedges
• Red chili paste
• Chaat masala
• Spicy chips like cheetos or Papri

To assemble:

For individual servings, fork in some noodles in a bowl. Add the coconut curry & chicken curry. Top with your favorite garnishes and enjoy this delicious dish! ❤️