This is the Khao Soi recipe my mum has been making over the years and the one she learnt many years ago whilst growing up in Burma. If there was only one thing I could eat for the rest of my life, this would be it!
I would say this recipe is one to save for the weekend when you have a bit more time to spend in the kitchen, I have a cheats version which could be rustled up mid week.
I use a mix of boneless chicken and drumsticks as the bone in the drumsticks provide extra flavour.
Top tips:
Be efficient by getting the kettle on first, the recipe will need hot water in the chicken curry and the coconut curry.
Get some prep done the day before such as chopping the chicken or prepping the toppings.
Whilst the onions are browning for the chicken curry get some of the toppings ready if you have not done so already.
Have fun whilst making it, put on a podcast or your favourite music.
Feeds approx. 10 people
Takes approx. 2 hours to make
Ingredients for chicken curry
1 kg boneless chicken breasts cut into bite size pieces
4 chicken drumsticks
1 tin tomatoes
2 tsp ginger paste
2 tbs garlic paste
3 onions peeled and sliced
2 tbs natural yoghurt
1/2 tsp turmeric powder
1 tsp dried crushed chillies
2 tsp Kashmiri chilli powder (has less heat but adds lovely red colour)
2 tsp cumin powder
1 tbs coriander powder
2 cups boiling water
salt to taste
3 tbs sunflower oil
1 tsp garam masala
1 tsp cumin seeds
Ingredients for coconut curry
3 tins coconut milk
400ml of boiling water
2 tbs toasted chickpea flour (gram flour)
1 tbs peanut butter
3 tbs sunflower oil
1 chicken stock cube
1/2 tsp turmeric powder
salt to taste
4-5 curry leaves
1 bay leaf
1 cinnamon stick
2 cardamom pods
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp chilli powder or Kashmiri chilli powder
Toppings and noodles
handful of chopped coriander
fried onions (shop brought or home made)
fried garlic sliced (shop brought or home made)
crispy chilli in oil (in a jar)
soy sauce
2-3 lemons cut into small chunks
4-6 chopped boiled eggs
2 onions finely chopped
fried spring roll wrapper strips or fried off cuts of samosa wrapper or fried thin tortilla wraps cut into strips
Egg noodles according to recommended serving- approx. 3 packets
Method
Prep everything you need for the chicken curry, such as the chicken, get all the spices out ,have the garlic and ginger crushed and ready to go (make a bit extra which you can use in the coconut curry later) slice your onions and take out a blender which you will need later on.
Now you are ready to go.
Add 3 tbs of sunflower oil to a pot, place on the medium hob on high heat until, add the sliced onions and cook until golden brown.
You can use this time to make a start on the toppings like boiling the eggs.
Add the browned onions carefully using a slotted spoon into a blender, to this add the tin of tomatoes and blend until smooth.
To the same pan add the cumin seeds and then add the tomato and onion mixture and keep on a high heat, reduce the heat if you find its spitting a little.
Add to this the garlic ginger paste, spices, salt and stir.
Now you can add the chicken, stir carefully on high heat then cover for approx. 5 minutes.
Uncover the chicken and add in the yoghurt and 2 cups of boiling water, stir through roughly. Once it is bubbling cover and cook on low heat for 45 minutes.
Whilst the chicken curry is cooking prep all of your toppings and set aside (I create a large toppings plate with each topping in a section excluding the crispy chilli oil and soy sauce ).
Clear your work station to get ready to make the coconut curry, thereafter take out the spices you will need, gram flour, coconut milk etc and again you will need a blender.
Add 3 tins of coconut milk to a blender, to this add the turmeric powder, toasted gram flour, peanut butter, stock cube and 400ml of boiling water. Blend until fully combined.
Now add 3 tbs of sunflower oil to a large pot on a medium hob on high heat, once the oil is hot add the curry leaves, whole spices, garlic paste, ginger paste, chilli powder and salt. This will sizzle, be mindful not to burn the spices, stir and immediately add the coconut milk mixture
Keep whisking on high heat until it thickens slightly (cross between single and double cream consistency) . This process may take around 5-10 mins. Do not take your eye off this as you need to ensure the mixture does not split or overflow.
Once this has been done the chicken curry should be ready, the meat will be cooked through and you will see the oil come to the top.
Now boil the noodles according to the packet instructions.
Add some cooked noodles to a bowl, ladle on some of the chicken curry and coconut curry. Sprinkle on the toppings, squeeze some lemon, add a dash of soy sauce, as much crispy chilli as you can handle. Finally add some of the crispy fried spring roll wrapper or whatever alternative you are using and enjoy. I hope you love this dish as much as I do.
Comments