Kaukswe
Ingredients
Instructions
  1. Heat some oil in a pan. When the oil is hot enough, reduce the flame and fry half of the thinly sliced garlic. As soon as they start turning brown, scoop them out onto a paper towel to soak up the oil.
  2. Now fry half of the thinly sliced shallots. Keep them along with the fried garlic. Leave the oil in the pan.
  3. Add the chicken bites to the pan and start frying them. Add more oil if you have to.
  4. Once the chicken starts turning brown, add the curry leaves, grated ginger, and the remaining chopped garlic and sliced shallots. Fry this for 5 minutes while stirring occasionally.
  5. Add the chickpea flour, turmeric powder, and salt. Thinly slice the chillies. We added two green chillies and one red chilli to this mix. Cook for another 5 minutes.
  6. Cook the egg noodles following the instructions on the package. Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water. (Tip: Don’t leave the noodles out for long. They’ll go dry and stick to each other)
  7. Add the coconut milk to the cooked curried chicken, stir well, and bring to a simmer. Cook on medium heat. If the temperature goes high, the coconut milk will curdle.
  8. Add salt if required and take the pan off the heat.
  9. Serve hot – place some noodles and a sliced egg in a bowl, with some finely chopped cilantro, and pour the curried chicken over it. Garnish with spring onions.
  10. Provide all other accompaniments in small bowls – fried garlic, fried shallots, cilantro, chillies and lime wedges. For the perfect taste, squeeze some lime into your noodle soup just before eating.
Print Recipe
 Kaukswe
Kaukswe Recipe
Course Main Dish
Cuisine Indian
Keyword burmese chicken, burmese recipe, kaukswe
Servings
Ingredients
Course Main Dish
Cuisine Indian
Keyword burmese chicken, burmese recipe, kaukswe
Servings
Ingredients
Kaukswe Recipe
Instructions
  1. Heat some oil in a pan. When the oil is hot enough, reduce the flame and fry half of the thinly sliced garlic. As soon as they start turning brown, scoop them out onto a paper towel to soak up the oil.
  2. Now fry half of the thinly sliced shallots. Keep them along with the fried garlic. Leave the oil in the pan.
  3. Add the chicken bites to the pan and start frying them. Add more oil if you have to.
    How to make Kaukswe
  4. Once the chicken starts turning brown, add the curry leaves, grated ginger, and the remaining chopped garlic and sliced shallots. Fry this for 5 minutes while stirring occasionally.
  5. Add the chickpea flour, turmeric powder, and salt. Thinly slice the chillies. We added two green chillies and one red chilli to this mix. Cook for another 5 minutes.
    How to make Kaukswe
  6. Cook the egg noodles following the instructions on the package. Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water. (Tip: Don't leave the noodles out for long. They'll go dry and stick to each other)
  7. Add the coconut milk to the cooked curried chicken, stir well, and bring to a simmer. Cook on medium heat. If the temperature goes high, the coconut milk will curdle.
    How to make Kaukswe
  8. Add salt if required and take the pan off the heat.
  9. Serve hot - place some noodles and a sliced egg in a bowl, with some finely chopped cilantro, and pour the curried chicken over it. Garnish with spring onions.
  10. Provide all other accompaniments in small bowls - fried garlic, fried shallots, cilantro, chillies and lime wedges. For the perfect taste, squeeze some lime into your noodle soup just before eating.