Dinner

Khaosey

A Pakistani/Burmese creamy coconut curry noodle bowl loaded with spicy chicken, crunchy toppings, chilli oil, and lemon.

Ingredients

Coconut curry

3 garlic cloves
2–3 tbsp yogurt
4 tbsp gram flour (besan)
1 cup water
1 green chilli
1 can coconut cream
1 tsp red chilli powder
1 tsp cumin powder
½ tsp turmeric powder
Salt, to taste

Chicken

1 large onion, chopped
3 garlic cloves, chopped
2 medium tomatoes, chopped
2 chicken breasts, cut into cubes
2 tbsp tomato paste
Ginger garlic paste
Salt
Red chilli powder
Coriander powder
Cumin powder
Garlic powder
Onion powder
Chaat masala

To serve

Noodles, cooked
Fresh coriander
Crispy fried onions
Fried garlic
Chilli oil
Potato chips
Chaat masala
Lemon
Boiled eggs (optional but SO good)

Steps

Coconut curry

1Blend the 3 garlic cloves, 2–3 tbsp yogurt, 4 tbsp gram flour, 1 cup water, green chilli, coconut cream, 1 tsp red chilli powder, 1 tsp cumin, ½ tsp turmeric, and salt until completely smooth.
2Pour into a pot and cook on medium heat, stirring continuously.
3Let it simmer until thick and creamy. Adjust as you go — add more water if it seems thick, or dissolve a little more gram flour in water and add it in if it's too liquid.

Chicken

4Sauté the chopped onion and garlic in oil until golden.
5Add the tomatoes and cook down until soft and jammy.
6Add the chicken along with all the spices — salt, red chilli powder, coriander, cumin, ginger garlic paste, 2 tbsp tomato paste, garlic powder, onion powder, and chaat masala.
7Cook until the masala is rich and the chicken is fully cooked through.

Assemble

8Layer noodles in a bowl and pour the coconut curry over them.
9Top with the chicken.
10Finish with coriander, crispy fried onions, fried garlic, chilli oil, potato chips, a sprinkle of chaat masala, a squeeze of lemon, and boiled eggs if you're using them.

Video tutorial

Watch on Instagram