Khowsuey

About Khowsuey

Ingredients

• Boneless chicken, cut into small pieces 250 gms
• Oil 2 tbsps
• Onion, finely chopped 1 cup
• Gram flour (besan) 4 tbsps
• Chicken stock 2 cups
• Carrot, finely chopped 1 cup
• Salt to taste
• Coconut milk 1 can
• Noodles, cooked 1 cup
• Paste
• Dried Kashmiri red chillies, soaked in water 15
• Coriander seeds 4 tbsps
• Cumin seeds 2 tsps
• Ginger, sliced 1 inch
• Toppings
• Spring onions, finely chopped 4
• Fresh coriander leaves, chopped ½ cup
• Garlic cloves, sliced and deep-fried a few
• Medium onion, finely sliced and deep-fried 1
• Egg, hard boiled, peeled, sliced 1
• Peanuts, roasted and crushed ½ cup
• Sev ½ cup
• Lemon juice 2 to 3 tbsps

How to Make Khowsuey (Stepwise Photos)

Method

1. To make paste, drain red chillies and put into mixer jar. Add garlic cloves, coriander seeds, cumin seeds, ginger and a little water and grind into a thick paste. Transfer into a bowl and set aside.
2. Heat oil in a deep non-stick pan, add onions and saute till light brown. Add ground paste and saute on high heat for 5 minutes.
3. Add gram flour, mix and saute taking care that it does not burn.
4. Add chicken stock and mix. Add chicken pieces and carrot, mix and cook. Add salt, mix, cover and cook for 5-10 minutes.
5. Add coconut milk and mix. When it turns yellowish color, the khow suey is ready.
6. To serve, take noodles in a serving bowl, pour khow suey over it. Add topping of your choice or add a little of all toppings - spring onions, coriander leaves, fried garlic, fried onion, boiled egg, crushed peanuts, sev and lemon juice.

Additional Tips and Tricks