Wednesday, September 11, 2013

Panthey Khauk Swe - Egg Noodles in Rich Chicken Curry Sauce

This noodle dish is a simplified version of Ohno Khauk Swe, more suitable for small groups of people, and influenced by the Indo-Chinese Muslim population in Burma. The chicken curry recipe provided below may be replaced by left-over Chicken Sipyan to which a cup of coconut milk is added and the gravy reduced by half. If you choose to do that, ignore Chicken Curry ingredients and skip to step 8 of Directions.

Ingredients (Makes 2 generous servings)

8 ounces fresh or dried egg noodles

Chicken Curry
4 Tbsp. vegetable oil
3 cloves garlic, roughly chopped
1 large onion, chopped
1 Tbsp. Kashmiri mirch or chili powder, depending on spice preference
1 Tbsp. paprika
1/4 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. cumin powder
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 oz.), cut into bite-size pieces
1 Tbsp. fish sauce
½ tsp. sugar
8 ounces fresh or dried egg noodles

Thinly sliced shallots, raw or fried
Thinly sliced garlic, fried
Cilantro, chopped
Roasted chopped peanuts
Lime wedges
Chopped green onion
Roasted red chili flakes
Fried egg noodles
Sliced omelette made from 1 egg

  1. Heat oil in saucepan over medium flame.
  2. Add garlic and chopped shallot and cook for 30 seconds.
  3. Add chili, paprika, turmeric, coriander & cumin powders and cook for 30 seconds.
  4. Add coconut milk, chicken broth, chicken thighs, fish sauce, and sugar.
  5. Stir everything together, scraping up any bits that have stuck to pan.
  6. Bring to a boil, lower heat and simmer uncovered for about 30 minutes.
  7. Adjust seasonings, remove from heat and set aside.
  8. Cook noodles according to package directions.
  9. Drain and divide between two bowls.
  10. Top with chicken curry and garnishes of your choice. 
Serve immediately.

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