Burmese Chicken Curry Khauk swe/ Khow suey

Burmese Chicken Curry khauk swe/khow suey Though as per the Wikipedia page Burma is a historical name for Myanmar but for me it is always Burma. Reason is that as a kid when I read the stories about my Hero Subhash Chandra Bose in my School textbook, he started his army in Burma not in Myanmar. The name of the country is changed but their famous Curry is still called Burmese Chicken Curry worldwide. Since some great countries border Burma so it’s cuisine has a major influence of India, China and Thailand. Khow suey is called Khow Soy in Thailand with a little change in the condiments.
 As you guys know I m a purist so I will give you the authentic recipe of Burmese Chicken Curry. If you search for Burmese chicken curry on Google you will get 2000+ recipes and every recipe has a twist as per the local ingredients available to the chefs. But in my opinion to break the rules you must know the Rules first. So today let’s make Authentic Curry first and then later we can change it according to out taste pallet.   Serves 5 Ingredients  

• 650 gm / 2 large chicken breast- Cut into bite sizes

• 2 table spoon Ground nut oil

• 500 gm Flat Egg noodles

• 4 cloves Garlic

• 1 inch ginger

• 2 small Onions

• 2 tablespoon Fish Sauce

• ½ table spoon Shrimp Paste/Fish paste

• 1 table spoon Chickpea powder

• 2 cans/600 ml of Coconut milk

• 3 teaspoon spoon Turmeric

• 1 table spoon Paprika/Red chilly powder

• Couple of wedges of Lemon/Lime

• Salt to taste

 For the Topping

• 1 Fried onion Flakes

• 2 Chopped Spring onion

• 1 Lemon cut into wedges

• Coriander

Process Cook the noodle as per the instruction given on the noodle pack and immidieatly put it in cold water. It stops the process of cooking and this method keep is moist.

My Burmese Curry

Marinate the cheek with 1 tablespoon of Turmeric and 1 tablespoon of fish sauce for one hour.
Cut the onion roughly, Bang the garlic lightly, and cut the ginger in to small pieces. Pound them in a Mortar and pestle to make a paste or else you can also grind them in a blender.  Heat the oil in a pot and put the paste with the rest of the turmeric. Let is brown nice and golden.
Now put he chicken in it and mix it well with the paste. Paste should be dancing around the chicken.  Sauté it till Chicken is nice and golden and sauce has started sticking to the bottom. This is very important because this where all the goodies come from.  Put the Paprika/chili powder, rest of the fish sauce, and put little bit o water and half a can of coconut milk. It will release all the goodies that are stuck at the bottom of the pot. Lower the heat and cook it till the chicken is absolutely tender.  It’s ready when the oil comes to the surface. It means most of the liquid has evaporated.  At this point put the rest of the coconut milk and chickpea powder.  Give it a nice stir. Now wait till the juices come to boil.
 To serve take 5 bowls and put the noodle. On top of the noodle put curry and garnish it with the accompanied condiments.

You can buy the shrimp Paste from Zansaar http://www.zansaar.com/tra-chang-shrimp-paste-400-gm-p-SHRVXY110?gclid=CNnKy7zeiLgCFUcm4godlhkAYw