How to make Khau Swe - Aromatic chicken stew served with noodles and a number of condiments - a Burmese specialty.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Coconut Milk (नारियल का दूध)
Cuisine : Burmese
Course : Main Course Chicken
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Khau Swe Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Khau Swe checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Chicken Navratan, Sarson Saag Chicken, Chicken With Dates, Grilled Stuffed Chicken Breast.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Khau Swe Recipe
Boneless Chicken cut into thin strips 500 grams
Coconut Milk 5 tablespoons
Onions finely chopped 3 medium
Ginger chopped 2 tablespoons
Garlic 4 cloves
Salt to taste
Crushed red chillies 1 teaspoon
Turmeric powder 1/2 teaspoon
Chicken stock 2 1/4 cups
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Gram flour (besan) 2 tablespoons
Coconut milk 2 cups
Fish sauce 1 tablespo
Lemon juice 1 teaspoon
Egg noodles boiled 200 grams
Condiments
Eggs hard boiled, peeled and quartered 2
Lemons cut into wedges 2
Onions thinly sliced 2 medium
Fresh coriander leaves 2 tablespoons
Spring onion greens chopped 2 stalks
Garlic diagonally sliced and deep fried till golden 8-10 cloves
Crushed red chillies as required
Fried noodles 1/4 cup
Method
Step 1
Heat 3 tbsps oil in a non stick pan. Add onions and sauté till soft. Add ginger, garlic and sauté for 1 minute. Cool and transfer into a grinder jar and grind to a fine paste.
Step 2
Heat remaining oil in another non stick pan. Add salt, 1 tsp crushed red chillies to the chicken and mix well. Add 1 tsp red chilli powder, turmeric powder and mix well. Add this to pan and cook for 2 minutes.
Step 3
Add ground paste and ½ cup chicken stock, mix well and cook for 2-3 minutes. Add cumin powder, coriander powder and remaining red chilli powder and mix well. Add 1½ cups stock and mix.
Step 4
Take gram flour in bowl. Add ¼ cup stock and mix well, ensuring that there are no lumps. Add this to chicken and mix. Cook till thick.Add coconut milk and mix. Add 1 tbsp fish sauce, lemon juice and mix well. Add salt, mix well and cook for 2 minutes.
Step 5
Roll boiled noodles around a fork and place in a serving bowl. Pour generous ladles full of chicken mixture on top. Place 2 pieces quartered eggs on one side and 2 lemon wedges on opposite side.
Step 6
Put sliced onion, few drops fish sauce, coriander leaves, spring onion greens, fried garlic, a pinch of crushed red chillies and fried noodles on top. Serve immediately.
