Kyazangi Kaukswe - Burmese Rice Noodles Curry

Kyazangi Kaukswe - Burmese Rice Noodles Curry

Kaukswe (spelt as Khau - sway) is one Burmese dish popular worldwide. This Curry is made out of Chicken and Rice noodles. Traditionally the ladies of the house prepare fresh rice noodles for this dish. This dish I first tasted at my friend's place, whose mother was born and brought up at Burma (present day Myanmar). I loved it instantly. This was also the first Burmese dish I learned to prepare. I cook it in the same way it is traditionally prepared by the ladies in Myanmar, not the version you get to eat in most Burmese Restaurants. I am sure you would love the taste of this dish and so would your family members.

Preparation Time : 20 minutes
Cooking Time      :   1 hour
Difficulty              : Medium
Serves                  :  4 - 6

Ingredients :

1.5 kilos Roasting Chicken

1 teaspoon ground Turmeric (or Turmeric Powder)

2 teaspoons Salt

1 1/2 tablespoon Curry Powder (use any Curry powder) 

1 1/2 cups thick Coconut Milk (Best if you can make fresh, otherwise use packaged Coconut cream) 

3 large Onions, finely sliced

3 cloves Garlic, crushed

1/2 cup Chick Pea Flour

2 cups thin Coconut Milk (this is the second extract, if you are making fresh, otherwise use packaged Coconut Milk) 

4 Eggs hard boiled

500 grams Rice Noodles, dried or 1 kilo fresh Rice Noodles

1 teaspoon Chili Powder

2 teaspoons Olive Oil

 

Method :

 1) Fist prepare the chili oil by mixing 1 teaspoon of chili powder and 2 tablespoon of olive oil. Mix well and set aside.

 2) Put chicken pieces into a saucepan with turmeric, salt, curry powder and just enough water to cover the chicken.

  3) Bring to boil over medium high heat and when it starts to boil, reduce heat, cover and simmer until chicken is tender. This will take about 20 minutes.

  4) Once the chicken pieces are soft, take the sauce pan off the heat. Cool, and strain. Keep the broth separately.

  5) De bone the Chicken pieces and cut meat into small pieces.

  6) Heat a saucepan over medium heat, add thick coconut milk (coconut cream) and keep stirring constantly, until it becomes thick and oil rises to the top. This will take about 15 minutes.

  7) Keep cooking until the coconut oil comes out completely, then add half the onions and all the garlic and fry, stirring, until they start to colour. (Set aside remaining onion to be served raw with the finished dish.)

  8) Add chicken meat to the frying onions and cook, stirring constantly for a few minutes. Set aside.

  9) In a separate pan mix chick pea flour with cold water to form a thin cream.

 10) Put thin coconut milk in a pan and put it over medium high flame.

 11) When it comes to a boil, reduce heat and stir in the chick pea flour mixture.

 12) Cook, stirring constantly until it thickens, take care so that it does not become lumpy or stick at the base of the pan.

 13) Add strained chicken broth a little at a time until the gravy is as thick as that of a stew.

 14) Add the chicken and onion mixture. Mix well. Reduce heat and simmer.

15) Meanwhile, prepare the noodles. If you are using dried rice noodles, cook as per packet instruction. Do not overcook. Drain well.

 16) In case you are using fresh rice noodles then boil them in plenty of salted water, unlit al dante, then drain and set aside.

  17) When noodles are ready, stir in chili oil to the chicken curry and remove from the heat.

 18) Serve in a large bowl, with noodles. Serve sliced hard boiled eggs and raw onions separately.