(A.k.a Burmese Khow Suey)
Rec & Pic cred: @mama_taught_me_well
1kg chicken fillet (chunky cubes),2 medium onions (sliced),2 large tomatoes (liquidized),1 tin coconut cream/milk,2 sticks taj (cinnamon),3 lavang (cloves), 3 elachie pods (cardamom),2 tablespoon oil,2 tablespoon ghee (Clarified butter),½ teaspoon turmeric,1 teaspoon dhana powder,1 teaspoon jeeroo powder,1 teaspoon fine salt,1 teaspoon chilli powder,½ teaspoon rough red chillies,¼ teaspoon white pepper powder,½-1 tablespoon red ginger garlic masala,1 tablespoon garlic paste,½ teaspoon ground ginger paste,500g fettuccini/spaghetti pasta,Sliced green chillies (garnish),Fried onion (garnish),Samoosa pur (cut in strips and fried- garnish).
1. Braise 1 ½ onions in oil, leaving aside other ½ to fry as a garnish.2. Add ginger, garlic, taj, lavang and elachie to onions.3. Braise till garlic is pink. Add chicken and other spices, cook till tender.4. Add tomatoes, and allow liquid to burn out.5. Add coconut cream and let simmer to form a thickish "soup".6. Boil fettuccini till al-dente.7. Fry onions and pur till crispy. Slice chillies.8. Serve dish by plating fettuccini at bottom, spooning over the chicken curry, and sprinkling over as much samoosa pur, fried onions and sliced chillies as garnish as you like.#mamataughtmewellrecipes
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