Khau Swe Recipe - 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), Oil(ऑइल)

Cuisine : Other

Course : Main Course_Chicken

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Khau Swe

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 In Paprika And Pepper Sauce , Chicken Biryani , Butter Chicken . You can also find more Main Course_Chicken recipes like Achari Murgh, Chicken Breasts With Red Pepper Mousseline, Chicken Broth with Poached Egg, Chicken And Rice Volcano. Or try out these recipes from Other Cuisine like Bhel Puri, Turkish Pizza, Brinjal Pulao, Khajure.

Khau Swe Recipe - how to make Khau Swe

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Boneless chicken cut into thin strips 500 grams

  • Oil 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 wedges2

  • Onions thinly sliced2 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.

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