Khowsuey

This recipe is a Pakistani/Indian version of a Burmese dish also known as Khou suey, Khao soi or Kawsay.  In the end it is a wonderfully flavorful dish of chicken and coconut milk served over noodles and topped with a variety of items.

The first time I enjoyed this was with my wife at her aunt's home in Karachi.  I was more than familiar with all the different meat and rice dishes I had enjoyed while I was visiting my in-laws, but this was the first pasta dish I had seen while visiting Pakistan. It has turned out to be a favorite of both my daughter and I and we make it quite often. 

Serves 6

Ingredients:

3 lbs.     chicken-boneless thighs or breasts

3 ea.      onions

2 tsp.     chili powder

1 tsp.     turmeric

2 tsp.     garlic paste

2 tsp.     ginger paste

2 tsp.     coriander

2 tsp.     cumin

2 ea.      13.5 oz coconut milk

salt to taste

Toppings:

Crushed red pepper

Chopped hard boiled egg

Fresh cilantro

Crispy fried onions (French's Fried Onions)

Lime wedges

Directions:

Cook 12-16 oz of dried thin spaghetti or angel hair pasta and reserve.

1. Cut chicken into small bit size pieces. In a bowl mix the chicken with the chili powder, coriander, cumin, turmeric, garlic and ginger paste.

2. Dice onion small and sauté in oil until translucent.

3. Add in the chicken and cook until it begins to brown.

4. Add the coconut milk, bring to a boil and simmer allowing the liquid to reduce slightly.

5.  Adjust the salt level.

6. Toss in the pasta and plate in large bowls for plenty of room to add toppings.

I put each of the topping in a small bowl and allow everyone to add their own, but you should encourage them to at least add the fried onions as they give the dish a great texture and a bit of lime juice which adds some acidity and brightness to the flavors.