Kowsay (ခေါက်ဆွဲကုတ်) is a traditional Burmese noodle soup made with egg noodles and curried chicken or beef with coconut milk, served with a variety of contrasting condiments. This Coconut Chicken Curry, known in Burmese as "ခေါက်ဆွဲကုတ်" (pronounced as "Khow Suey Kout"), combines tender chicken with a rich blend of spices and creamy coconut milk, offering a comforting and exotic flavor profile. The name "Kowsay" translates to "cut noodles," reflecting the dish’s key ingredient and preparation method.
Ingredients for Kowsay, Coconut Chicken Curry:
Chicken: 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces.
Oil: 2 tablespoons of coconut oil.
Onions: 1 medium onion, finely chopped.
Garlic: 4 cloves, minced.
Ginger: 2 tablespoons, minced.
Spice Mix: (see below for composition).
Coconut Milk: 14 ounces (one can) of full-fat coconut milk.
Chicken Broth: 1 cup, low sodium.
Tomato Paste: 2 tablespoons.
Lime: Juice of half a lime.
Cilantro: For garnish, chopped.
Spice Mix:
Zi Spice Curry Powder: 1.5 tablespoons
Zi Spice Garam Masala: 1 teaspoon
Red Chili Powder: 1 teaspoon (adjust according to heat preference).
Garam Masala: 1 teaspoon (recipe below).
Prepare Garam Masala:
Toast Spices: In a dry skillet over medium heat, toast cumin, coriander, cardamom, peppercorns, cinnamon, and cloves until fragrant.
Grind Spices: Cool the spices and grind them to a fine powder with grated nutmeg. Store in an airtight container.
Cooking the Kowsway, Coconut Chicken Curry:
Heat Oil: In a large skillet over medium heat, heat the coconut oil. Add onions and sauté until they are translucent.
Add Aromatics: Add the garlic and ginger, sautéing until aromatic.
Spice Mix: Sprinkle the Zi Spice Mix over the onions and stir to coat everything evenly.
Cook Chicken: Add the chicken pieces, browning them lightly on all sides.
Simmer: Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
Tomato Paste: Stir in the tomato paste, blending it into the sauce.
Reduce Heat: Simmer for about 15 minutes or until the chicken is fully cooked and the sauce has thickened.
Finish: Finish with lime juice and adjust seasoning if necessary.
Serving Suggestions:
Rice or Noodles: Serve the curry over steamed basmati or jasmine rice. Adding a side of naan bread or chapati is perfect for scooping up the delicious sauce.
Condiments: For a traditional touch, serve with contrasting condiments like crispy fried onions, fresh cilantro, lime wedges, and hard-boiled eggs.
Complete Meal: Accompany with a simple vegetable dish or a salad.
Tips:
Fresh Turmeric: Using fresh turmeric can enhance the color and flavor of the curry, though ground turmeric is a fine substitute.
Richer Flavor: For those who enjoy a richer flavor, consider using coconut cream instead of milk.
Spice Level: If you prefer a less spicy version, you can adjust the amount of chili powder or omit it entirely.
This Coconut Chicken Curry recipe is a testament to the beautiful complexity of flavors that can be achieved in simple dishes. It's a versatile recipe that can be adapted to include various vegetables or adjusted for spice levels, making it a must-try for any home cook.
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