Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Burmese

Key Ingredients:

A traditional Burmese dish


  • 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


  • 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.
  • 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.
  • Add gram flour, mix and saute taking care that it does not burn.
  • Add chicken stock and mix. Add chicken pieces and carrot, mix and cook. Add salt, mix, cover and cook for 5-10 minutes.
  • Add coconut milk and mix. When it turns yellowish color, the khow suey is ready.
  • 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.