Kyazangi Kaukswe - Rice Noodles with Curry - Myanmar Recipe

Kyazangi Kaukswe - Rice Noodles with Curry - Myanmar Recipes

Ingredients :

1 chicken (1.5kg, cut into 10 pieces)

1 tsp turmeric powder

2 tsp salt

1.5 tbsp curry powder

375ml thick coconut milk

3 large onions (finely sliced, reserve half for garnishing)

3 cloves garlic (pounded)

60g chick pea flour

300ml water

500ml thin coconut milk

1 tsp chili powder, 2 tbsp oil (mixed to get chili oil)

4 eggs (hard boiled and sliced)

500g rice noodles (soaked for 2 hours, then boiled and drained) or 1kg fresh rice noodles (scalded)

Method :

Put chicken into a saucepan with turmeric powder, salt, curry powder and just enough water to almost cover. Bring to the boil, then reduce heat. Cover and simmer till chicken is tender. Cool, then discard bones and cut meat into small pieces. Cook thick coconut milk in a saucepan, stirring constantly, till it becomes thick and oil rises to the top. Then add half the onions and all the garlic. Lightly brown onions and garlic. Add chicken, stirring constantly for 2-3 minutes. Set aside.

In a bowl, mix chick pea flour with water to form a thin cream. Boil thin coconut milk in another pan. Stir in the chick pea flour mixture. Stir till it thickens, taking care it does not become lumpy or stick to the base of the pan. Add strained chicken stock, a little at a time, until the gravy is as thick as that of a stew. Add the chicken and onion mixture. Bring mixture to simmering point, stir in chili oil and remove from heat. Serve with noodles, sliced hard boiled eggs and remaining raw onions.

Serves 6-8

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