Chicken Curry with Noodles

    1 hour 45 minutes

    Chicken curry with noodles, a popular Burmese dish known as Panthe Kaukswe. This dish does need a little bit of chilli powder so you may cut it down but not out! It is our family favourite!!!

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    Serves: 6 

    • 1.5kg of chicken (or chicken pieces)
    • 5 cloves of garlic
    • 3 medium onions
    • 1 tablespoon of fresh ginger
    • 1 teaspoon of dried shrimp paste (blachan)
    • 2 tablespoons of peanut oil
    • 1 tablespoon of sesame oil
    • 1-2 teaspoons of chilli powder
    • 2 teaspoons of salt
    • 2 cups of thin coconut milk
    • 2 cups of thick coconut milk
    • 2 tablespoons of chick pea flour (besan)
    • 500 of egg noodles to serve

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Cut chicken into serving pieces if you need to.
    2. Put the garlic, onion, ginger, and belacan in a blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
    3. Heat the remaining oils in a wok and fry the garlic mixture for 5 minutes
    4. Add chicken and fry for a further few minutes
    5. Add the chilli powder, salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time
    6. Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
    7. Mix chick pea flour with a little cold water to a smooth paste; add it to the curry, and cook for a further 5 minutes.
    8. Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
    9. Drain the noodles and place in bowls, serve the curry on top with fried garlic and ginger as accompaniments.

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