Chicken Khao Suey

Chicken Khao Suey
Chicken noodle soup served with fried onions, fresh cilantro, lime, spring onions and boiled eggs.

Chicken Khao Suey is a Burmese dish that essentially consists of noodles and chicken in a coconut milk soup, served with a variety of condiments. The condiments are what elevate this dish to an entirely different level. They truly add magic to this bowl of coconut-y goodness! I had eaten this dish only once before, over 5 years back in Mumbai. I had been planning to cook it ever since. And I finally got down to making it this Sunday and it was the perfect Sunday lunch. It’s on my ‘favorite things to cook’ list now and I’m pretty sure we will be eating it often!

It is a fairly easy dish to make, and could be made on a weekday even when you are short on time. The condiments used, need some prep but you could do it in parallel, while the soup simmers. The soup with all the condiments is absolutely delicious, packed with flavor and so good for the soul! I’m going to call it ‘chicken soup for the mama’s soul’! It’s one of those dishes that makes me go nom nom nom just as I think of it!

Chicken noodle soup
Chicken noodle soup

Here’s the recipe.

Serves: 2

Prep time: 10 minutes

Cook time: 40 minutes


  1. Chicken breasts – 2 (Cut in bite sized pieces)
  2. Coconut milk – 1 can (400 ml)
  3. Chicken broth – 1 cup (250 ml)
  4. Shallots – 2 (Sliced)
  5. Ginger – 1 teaspoon (Chopped)
  6. Garlic – 1 teaspoon (Minced)
  7. Dried red chillies – 3 (Whole)
  8. Fresh Basil – 5-6 leaves
  9. Gram flour – 2 tablespoons
  10. Egg noodles – 225 grams (1/2 pound) (Cooked as per instructions on the packet)
  11. Salt – 1 teaspoon (Or to taste)
  12. Turmeric – 1/2 teaspoon
  13. Lime juice: 3 tablespoons (Freshly squeezed)
  14. Olive oil: 3 tablespoons
  15. Cilantro – 1/8 cup (Freshly chopped)
  16. Fried Onions – 1/4 cup (I used store bought but you could fry them at home)
  17. Lime – 1/2 Lime (Cut in cubes)
  18. Hard boiled eggs – 2 (Cut in half)
  19. Jalapeños – 2 (Optional – Seeded and chopped)
  20. Spring Onions / Scallions – 4 (Chopped)


Sliced shallots / Chicken


  1. Heat oil in a pot and add ginger, garlic and the whole red chillies when the oil heats up.
  2. Saute for 30 seconds and add the shallots. Saute for 3-4 minutes.
  3. As the shallots start turning pink, add chicken and basil leaves to the pot.
  4. Saute the chicken for 5-6 minutes on medium heat and then add salt, turmeric and gram flour.
  5. Cook for 5 minutes and then add coconut milk and chicken broth.
  6. Cover the pot and let the soup simmer for 20 minutes on low heat.
  7. While the soup is cooking, boil the eggs and peel and slice them.
  8. Prepare noodles as per the instructions on the packet, rinse and drain them.

To serve:

  1. Add noodles to a large soup bowl and add hot soup on the noodles.
  2. Top it off with condiments (note – don’t go easy on them, you won’t be sorry!), and serve hot.
Chicken Khao Suey
Chicken Khao Suey served with fried onions, cilantro, lime, spring onions and boiled eggs

I used store bought fried onions but if you have the time, you could slice fresh shallots and fry them till they are nice and crispy. I also used red chilly flakes as a garnish instead of the jalapeños, but you could add either or neither, depending on how spicy you like your food.

Chicken Khao Suey
Chicken Khao Suey

I hope you enjoy this beautiful bowl of soup as much as I did. Let me know what you think of it.





Tandoori Aloo Gobhi

Being a mum is hard work. You don’t always find the time or energy to spend hours cooking or cleaning up after. Especially while taking care of your little one. But my little one loves potatoes. And cauliflower. So I make this dish very often. 

This dish is a staple in most North Indian households. I have very fond memories associated with it. Back in school, my friends had dropped in unannounced one day, and mom had made aloo gobhi for lunch. She made puris (fried Indian bread) for us, to eat along with the aloo gobhi and yoghurt, and we ate like that was our last supper (as my soul sister puts it)! To this date we all remember that meal very fondly.

This recipe is my favorite version of the traditional ‘Gobhi Aloo’ (Gobhi is Cauliflower and aloo stands for potatoes in Hindi). It’s not just easy to make, it’s quick (takes just 30 minutes to cook) and makes the most delicious ‘Gobhi Aloo’ I have eaten! The cauliflower florets and potatoes are crunchy and so flavourful. And my least favourite part of cooking, the clean up after, is super quick and easy!

Here’s the recipe:


  1. Baby Potatoes – 8 (cut in wedges)
  2. Cauliflower – 1 medium sized (broken in florets)
  3. Salt – 1.5 teaspoons
  4. Ginger – 2 inches (chopped finely)
  5. Garlic – 6 cloves (chopped finely) or 1 teaspoon minced garlic
  6. Turmeric – 1 teaspoon
  7. Coriander powder – 2 teaspoons
  8. Garam masala – 1 teaspoon
  9. Dried mango powder – 1 teaspoon
  10. Cumin seeds – 1 teaspoon
  11. Red chili powder – 1 teaspoon (optional)
  12. Oil – 3 tablespoons
  13. Cilantro – A handful (chopped)


  1. Wash and dry the potatoes and cauliflower florets.
  2. Spread the vegetables on a baking tray lined with parchment paper. Add ginger, garlic and oil. Mix well so the oil coats the vegetables. Then add the spices and mix well.
  3. Bake in a pre-heated oven at 420 degrees Fahrenheit, for 30 minutes in the middle rack.
  4. After 15 minutes, remove tray and mix the vegetables. Put the tray back in the oven.
  5. At the end of the 30 minutes, check if the potatoes are done. Sometimes they may need an extra 5 minutes in the oven.
  6. Garnish with freshly chopped cilantro and serve hot with Indian bread.


Voilà! Garnish with freshly chopped cilantro and serve hot with Indian bread.

Chicken and Vegetables in Tomato Coconut Curry

Happy Monday to everyone! I know most people don’t look forward to Mondays. But I am hoping some of you will try this recipe this evening and that it’ll bring you a little Monday cheer! It’s been a cold and busy weekend for us. One that’s perfect for a hot bowl of this hearty coconut chicken curry and vegetables. So that’s exactly what we ate last night. There’s something about a bowl of curry and rice that warms you up and lifts your spirits instantly.

This recipe is really simple and calls for a few ingredients, but it’s absolutely delicious! I like my curry a little hot and so I added a teaspoon of Sambal’s ground red chili paste. You could skip that or add more if you’re feeling adventurous. Worcestershire sauce packs a savory punch, adds a tartness to the curry that I like. It does contain anchovies, so if you are allergic to seafood fish, you could substitute it with plain old vinegar. I have added carrots to my curry as I was looking for a hearty meal, one with vegetables and protein. You could add vegetables like zucchini, butternut squash, sweet potatoes or yam. They all taste wonderful in this curry.

Without further ado, here’s the recipe for you.

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4


  1. Olive Oil: 5 tablespoons
  2. Chicken: 1/2 kilogram or 1 pound ( 2 Legs, 2 breasts cut in 3 pieces)
  3. Salt: 2 teaspoons
  4. Pepper: 1 teaspoon (crushed)
  5. Onions: 1/2 Medium sized (chopped)
  6. Carrots: 1 Cup (chopped)
  7. Garlic: 1 teaspoon (minced)
  8. Tomato puree: 2 tablespoons
  9. Chicken broth: 2 cups
  10. Coconut milk: 1 can (400 ml)
  11. Red Chili paste (Optional): 1 teaspoon
  12. Worcestershire sauce: 1 tablespoon
  13. Fresh Basil – 1/2 Cup (chopped)
  14. Jalapeños (Optional) – 2 teaspoons  (chopped)


  1. Heat 3 tablespoons of Olive Oil in a pot. Add the chicken, 1 teaspoon salt and crushed pepper and pan fry on medium – low heat, till it’s a little brown and crispy on the outside and almost cooked through (About 20 minutes). Remove chicken from the pan and cool. Shred the chicken breast pieces once it cools down.
  2. Add the rest of the olive oil to the pot and add the chopped carrots to the pot. Saute the carrots for a 3-4 minutes. Add onions and minced garlic to the pot. Saute for a couple of minutes.
  3. Add Tomato puree to the pot and stir for 3-4 minutes and add the coconut milk and chicken broth and salt. Cook for 10 minutes.
  4. Add the Worcestershire sauce and chili paste. Add the chicken and basil leaves to the pot and cook simmer for 10 minutes on low heat.
  5. Serve hot with brown rice or enjoy as a bowl of hot coconut chicken stew. Garnish with jalapeños  (optional).



Goat Meat Curry

This recipe is inspired by my mom. Growing up, this used to be the Sunday lunch special, which the family enjoyed together. It is my goto comfort food and food that I like to indulge in. I cook this once in a few months as it is richer than the food we usually like to eat. But there’s nothing like a bowl of delicious meat curry (as I call it), eaten with hot basmati rice or Indian bread (roti) and a small salad of sliced cucumbers and onions seasoned with lemon, salt and pepper. Goat meat when cooked well is extremely succulent and tender and ohh so tasty!

I modified the recipe a little, by adding the red chilli paste. You could skip that if you prefer your curry mild or add more of it if you like it hot. It does add a nice red color to the curry.

I have added potatoes to the curry as that’s how my mum used to cook it. And these potatoes soaked in curry taste absolutely delicious. You should definitely try the curry with them. But you could leave them out.

I’ve used a pressure cooker but you could use a pot instead. If you use a pot, you would need to cook the curry for longer and make sure the meat easily comes of the bone, when done.

I hope you enjoy cooking and eating this as much as I do!

Prep time: 15 minutes 

Cook time: 1.5 hours 

Serves: 6


1. Goat meat (chops and mixed): 3 pounds (1.3 Kilos)



2. Onions (sliced): 4 medium

3. Ginger (minced): 2 teaspoons

4. Garlic  (minced): 2 teaspoons

5. Yoghurt – 4 tablespoons

6. Dried whole red chillies – 5 (Grind them to make a paste of them with half cup of water)


7. Salt – 1.5 teaspoons

8. Coriander powder – 3 teaspoons

9. Turmeric powder – 1.5 teaspoons

10. Nutmeg powder – 1 teaspoon

11. Garam masala powder – 1 teaspoon

12. Cloves – 8

13. Green cardamom pods – 6

14. Black cardamom pods – 3

15. Cinnamon sticks – 2 small ones

16. Cumin – 1 teaspoon

17. Cumin powder – 2 teaspoons

18. Tomato puree – 1 tablespoon

19. Olive oil – 4 tablespoons

20. Potatoes (halved) – 3 medium ones

21. Cilantro (chopped finely) – 1 handful


1. Add oil to the pressure cooker and once it heats up, add whole spices.

2. Once they start crackling, add the garlic. Saute for 20 seconds and add the sliced onions.

3. Saute the onions till they become pink, about 10 minutes.


4. Add the ginger paste and then add the meat to the cooker.

5. Saute the meat for about 20 minutes on medium heat. Add the red chilli paste, salt and all the ground spices and saute for 20 minutes on low heat.

6. Add the yoghurt, tomato puree and potatoes and cook for 10 minutes.

7. Add 3 cups of water to the cooker, close the lid and cook on high heat for 5 minutes and low heat for 20 minutes.

8. Wait 30 minutes and make sure you let out all the steam before opening the lid.

9. Garnish with chopped cilantro and serve with hot basmati rice or Indian bread.

Goat meat curry with basmati rice