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!
Here’s the recipe.
Prep time: 10 minutes
Cook time: 40 minutes
Chicken breasts – 2 (Cut in bite sized pieces)
Coconut milk – 1 can (400 ml)
Chicken broth – 1 cup (250 ml)
Shallots – 2 (Sliced)
Ginger – 1 teaspoon (Chopped)
Garlic – 1 teaspoon (Minced)
Dried red chillies – 3 (Whole)
Fresh Basil – 5-6 leaves
Gram flour – 2 tablespoons
Egg noodles – 225 grams (1/2 pound) (Cooked as per instructions on the packet)
Salt – 1 teaspoon (Or to taste)
Turmeric – 1/2 teaspoon
Lime juice: 3 tablespoons (Freshly squeezed)
Olive oil: 3 tablespoons
Cilantro – 1/8 cup (Freshly chopped)
Fried Onions – 1/4 cup (I used store bought but you could fry them at home)
Lime – 1/2 Lime (Cut in cubes)
Hard boiled eggs – 2 (Cut in half)
Jalapeños – 2 (Optional – Seeded and chopped)
Spring Onions / Scallions – 4 (Chopped)
Heat oil in a pot and add ginger, garlic and the whole red chillies when the oil heats up.
Saute for 30 seconds and add the shallots. Saute for 3-4 minutes.
As the shallots start turning pink, add chicken and basil leaves to the pot.
Saute the chicken for 5-6 minutes on medium heat and then add salt, turmeric and gram flour.
Cook for 5 minutes and then add coconut milk and chicken broth.
Cover the pot and let the soup simmer for 20 minutes on low heat.
While the soup is cooking, boil the eggs and peel and slice them.
Prepare noodles as per the instructions on the packet, rinse and drain them.
Add noodles to a large soup bowl and add hot soup on the noodles.
Top it off with condiments (note – don’t go easy on them, you won’t be sorry!), and serve hot.
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.
I hope you enjoy this beautiful bowl of soup as much as I did. Let me know what you think of it.
Life has gotten really really busy and I’m finding it increasingly hard to find time to cook and blog about it, since I went back to work. Evenings are a blur of activity and I find myself in bed snoozing, around the same time as my toddler. Weekends are spent catching up with friends and being out or doing chores and getting ready for the week. Not complaining about any of it, except of course about not finding enough time to blog and not spending enough time with my buttercup, not in that order though!
Keeping this one short, since my little one is only going to snack for so long, this cumin spiced chicken recipe is delicious and super easy to make.
The chicken needs to be marinated for an hour at least. You could marinate it for longer if you have the time! I haven’t been the most organized person lately so I just marinated it for an hour, while I prepped the salad and played with my little one.
Cumin Spiced Chicken:
Chicken legs – 4 (Skinless, with bone)
Chicken breasts – 2 (Cut in three pieces each)
Ground cumin: 3 teaspoons
Ground nutmeg: 1 teaspoon
Coriander powder: 1.5 teaspoon
Salt: 1 teaspoon (Or to taste)
Paprika: 1/2 teaspoon (Or to taste)
Lemon juice: 2 tablespoons
Olive oil: 4 tablespoons
Garlic: 1 teaspoon (Minced)
Mix all the ingredients and rub over the chicken and refrigerate.
Marinate chicken for at least an hour (Or maximum over night)
Preheat oven to 420 degrees Fahrenheit ( 215 degrees Celsius) and line a baking tray with foil.
Place chicken on the tray and place tray in oven on the middle rack for 30 minutes, turning the chicken over after 15 minutes.
At the end of the 30 minutes, set oven to broil and place tray on top rack for 10 minutes, turning chicken over after 5 minutes.
Splash on some freshly squeezed lemon juice and serve hot!
Alternatively, you could cook grill the chicken in the barbecue. That was my plan initially but due to unexpected rain, I had to cook the chicken in the oven. Make sure chicken is cooked through and has a nice grill to it. This chicken is the perfect meal with this Apple and Beetroot summer salad. Let me know what you think of it!
It’s been a really hot summer so far, but whose complaining? I would take summer any day over the almost six months long Canadian winter! Summer in Canada is synonymous with being outdoors – camping and hiking, barbecues and patios, salads and cocktails! What’s better on a hot summer day than a quick, easy to fix salad, to beat the heat? This really simple, apple and beetroot salad, spiced with mint and a lemon vinaigrette is so refreshing and is a perfect side for your grilled chicken! I paired this with some yumm Cumin spiced chicken. Recipe for the chicken is on the blog now!
I call it a Matchstick salad, because I slice the apples and beetroots thin and long, like matchsticks.
The apples add a nice sweetness and the beets add an earthiness to the otherwise tangy salad and the mint renders it a refreshing burst of flavor! Mint has plenty of health benefits apart from being able to add zing to a drink or meal! Adding some crumbled feta is optional. Feta gives it that savory flavor that some people prefer (to the sweetness of the beetroot and apple). I like mine both ways! I also like to marinate the sliced beetroot in lemon juice for a couple of hours, so they get to soak in the flavor of the lemon! Here’s the recipe:
Apple and Beetroot Matchstick salad
Prep Time: 1 hour
Apple: 1 – medium (Sliced like matchsticks)
Beetroot: 1 – medium (Sliced like matchsticks)
Lemon juice: 3 tablespoons
Salt: 1/4 teaspoon
Crushed black pepper: To taste
Feta (Optional): 1/4 cup (Crumbled)
Pecans (Optional): 1/8 cup (Roughly chopped)
Fresh Mint: 1/4 cup (Chopped)
Marinate the sliced beetroot in 1 tablespoon lemon juice and a pinch of salt and refrigerate for an hour.
Mix the ingredients for the dressing together: 2 tablespoons lemon juice, salt and pepper.
Mix the sliced apples and dressing in a separate bowl. Refrigerate for 50 minutes.
At the end of the 60 minutes, combine the beetroot and apple and add the chopped mint.
Add feta and pecans just before serving.
And your minty cool summer fresh salad is ready! Serve it on a bed of greens. And pair it with some cumin spiced chicken for the perfect dinner on a warm summer night!
Palak Paneer is one of my daughter’s favorite things to eat and I end up making this at least once a week. It contains the goodness of spinach and the protein of paneer, making it super healthy. Add a few spices, onions and tomatoes and it’s super yumm! This recipe was inspired by my mom. She taught me a different version of it a few years back. I modified it and tried a couple different variations of it, until I came up with this. My husband absolutely loves this version, as it’s similar to his absolute favorite dish cooked by me, paneer ki bhurji (Grated pressed cheese cooked with onions, tomatoes and spices). The story behind the bhurji is really interesting actually.
This was the first thing I ever cooked for him. We were courting then and my mum invited him over for lunch shortly after we got engaged. I was an amateur cook then. So while my mum cooked the rest of the food for the afternoon, I was cooking the paneer ki bhurji, while following her instructions. In the process, I confused coriander powder with garam masala and added two heaped teaspoons of garam masala to the bhurji instead of two teaspoons of coriander powder. Garam masala can be really pungent and in most of the food I cook, I add very little of it, from a pinch to half a teaspoon maybe. So to think I had added so much of it, I panicked! The one dish that I was cooking would end up being a disaster, and would probably not even end up on the table. But, my mom being the fabulous cook that she is, came to my rescue. We added quite a few tablespoons of heavy cream to it, to tone down the garam masala, and voilà to this day my husband says that was the best bhurji he has ever eaten! And I have never been able to replicate that!
Coming back to this recipe of Palak Paneer, I have combined a spinach and cheese recipe that my mom taught me with the paneer ki bhurji recipe and it tastes delicious!
Here’s the recipe:
Spinach – 250 grams (roughly chopped)
Olive oil – 1.5 tablespoon
Onion – 1 large (chopped)
Cumin seeds – 1 teaspoon
Black cardamom – 1
Garlic – 1.5 teaspoon (minced)
Ginger – 1 teaspoon (minced)
Tomatoes – 2 (chopped)
Salt – 1.5 teaspoon
Turmeric – 1 teaspoon
Paprika – 1/2 teaspoon
Coriander powder – 2.5 teaspoons
Garam masala – 1/4 teaspoon
Paneer – 300 grams (grated)
Heat oil in a pan. Add black cardamom and cumin seeds. Saute for a couple of minutes.
Add chopped onions and minced garlic and sauté for 5 minutes.
Add minced ginger and tomatoes and sauté for 5 minutes.
Add salt, turmeric, paprika, coriander powder and garam masala. Saute for 5 minutes. Add 1/4 cup water and sauté for a couple of minutes.
Add grated paneer (pressed cheese) to the pan and cook for 5 minutes.
Add chopped spinach and cook for 5 more minutes.
Serve hot with Indian flat bread.
I hope you enjoy this variation of palak paneer and I look forward to reading your comments and thoughts on this! Happy Cooking!