Khow Suey, is a noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to khow suey.
This is one dish which has been my ‘All Time Favourite. No matter how many times Khawsuey is served, I am never tired eating it.
Khawsuey is a dish for the soul.
Khowsuey has become an increasingly popular dish in Pakistan. In fact it’s staple food at the myriad of food festivals that keep crowding local parks all year long.
This curry-meets-noodle savoury delight is Pakistan’s new comfort food!
Ingredients – For chicken marination
- 7 garlic cloves
- 1.tbsp ginger paste
- 1.5 pounds boneless, skinless chicken
- 3-4 tbsp yogurt
- salt and pepper, to taste
for the coconut curry
- 1 small onions, finely chopped
- 3 tbsp gram flour/besan
- 3 cups chicken broth
- 1 can coconut milk
- 1 tbsp worcestershire sauce
- 1 tsp soy sauce
- 1 tsp tobasco
- 2 tbsp cilantro or coriander leaves, finely chopped
- 2-3 green chillies, finely chopped and soaked in 6 tbsp of vinegar
- 4-5 tbsp finely chopped cilantro
- 1 small onion, finely chopped
- 6-7 garlic cloves, chopped and fried
- lemon wedges
- Aloo bhujia or Pik-nik potato shoestrings
- fried or boiled egg, optional
For the noodles
- 2 garlic cloves, cut in slices
- ½ head cabbage, finely sliced
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 2 packets egg noodles, cooked till al dente according to packet’s instructions, drained and kept aside
Instructions (For curry)
- Cut the chicken into bite sized pieces. Marinate it with the yogurt, ginger garlic paste and salt and pepper, and leave for 2 hours.
- In a large pan, add some oil. Saute the onions till translucent. Add the marinated chicken with the marination liquid. Cook on high till the chicken the chicken is no longer pink on the outside and then reduce the heat to medium low and cook covered for 10 minutes.
- Meanwhile, in a non stick saucepan, dry roast 3 tbsp of besan/gram flour on medium heat. Roast till it starts to smell. It shouldn’t be brown but you should start smelling the roasted gram flour. Remove from heat.
- Add 1 cup chicken broth to the roasted besan/gram flour and whisk it in to avoid lumps. Add the coconut milk, and clean the can with the other 2 cups broth and add to the saucepan.
- Add in the worcestershire sauce, tabasco and the soy sauce.
- Remove cover from chicken and mix it till its dry and let it become light brown.
- Add the coconut milk mix to the chicken. Once the mixture starts boiling let it simmer on low covered for 15 min. Season with salt and pepper.
- Later add tabasco and a little of the green chillies kept in vinegar. And more worcestershire sauce if required.
- If the curry is too thin, cook on high, uncovered, for a few minutes to thicken up a bit. Sprinkle some cilantro.
For the noodles
- Take 3-4 tbsp oil in a large pan and heat it. Fry the chopped garlic for the garnishes first. Remove and let lay on a paper towel to soak extra oil, if necessary.
- In the same pan on high heat with the remaining oil, add the sliced garlic cloves.. Add sliced onions, if required and fry till translucent. Add the sliced cabbage, and fry for a minute. Add in the noodles. Add in the soy sauce and vinegar.
- Lay down the garnishes- chopped cilantro, chopped onions, lemon wedges (optional), fried garlic, aloo bhujia or potato shoestrings, green chillies soaked in vinegar, boiled or fried egg.
- In a bowl, add the noodles. Top with the chicken coconut curry. Top with a little of each of the garnishes- but definitely the fried garlic, green chillies soaked in vinegar onions and aloo bhujia/potato shoe strings.