Burmese Khao soi or Khow Suey

"A Khao soi is a great one dish meal to be had when friends and family are over for a special occasion as its dramatic with all the accompaniments and tastes of streets across Asia. This one has been asked for specially by my sister who loves a good khao soi, I just hope she makes it too and doesn't get awed by the preparation which goes into it. This recipe has traveled via an aunt thru Hongkong and I have added original Burmese touches,  resulting in a lip smacking dish, a favorite of my son's   "

Servings - 8-10 people

Ingredients:

• 800 grams boneless chicken
• 500 grams egg noodles
• 400 ml coconut milk
• 5 tbsp chickpea flour
• 200 grams mushrooms (cut into 2 or 4 big pieces)
• 100 grams carrots and beans (chopped)
• 2 tbsp red curry paste
• 1/2 tsp turmeric powder 
• 1 tbsp oil
• 1 tbsp chopped garlic
• Handful of curry leaves (optional)

Method:

1. Mix the chickpea flour in 1 cup of water, ensuring no lumps
2. In a wok , heat 1 tbsp oil, add garlic, stir-fry till light brown
3. Add the red curry paste and turmeric then stir-fry till fragrant
4. Next add chicken pieces and brown lightly
5. Then add carrots, beans,mushrooms, salt and curry leaves and stir for a few minutes
6. Pour in the coconut milk and the chickpea water and cook on medium flame stirring frequently till it comes to a boil ( take care that it does not curdle at this stage)
7. Simmer on low flame till the chicken and vegetables are done, stirring often.  

 (In-case mixture curdles or you would like the gravy thicker add cornflour and thicken, make ahead as flavours need a couple of hours to develop)

1. In a separate pan, cook the noodles in lots of salted boiled water, as per packet instructions, drain and keep aside

Accompaniments:

• Garlic - chop and deep fry 2-3 tbsp of garlic
• Sesame seeds - 2 tbsp Sesame seeds dry roasted
• Red chilly - 4 red chilies fried and crushed
• Spring onion - 1 Spring onion chopped fine
• Eggs - 2 boiled eggs chopped fine
• Lime wedges - 2 limes cut into 8 parts each

Serving and Eating:

• Serve the curry and noodles in separate bowls with all the accompaniments in their own little dip dishes
• Eat the Khao soi in individual bowls, taking  noodles,topped with lots of the chicken curry and add accompaniments as per taste