Chicken Kaukswe

Contributed by

Sophia Lee

The Story

In 1942, when Burmese families fleeing the Japanese invasion landed in Calcutta, India - now called Kolkata - one of the few things they brought with them were culinary keepsakes - including their national dish, Kaukswe (pronounced as Cow Shway).

It is a simple, mildly spiced, soupy yellow curry made with chicken or beef cooked in coconut milk flavored with dry roasted prawn paste and is thickened with chickpea flour. What makes it stunning is...

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Chicken Kaukswe

Kaukswe (pronounced 'Cow Shway') is a Burmese dish of yellow soupy curry.
Servings 6
Prep Time 1 hr
Cook Time 30 mins


Chicken soupy curry

  • 2 tbs Onion paste
  • 3 tbs Ginger & garlic paste
  • 10 whole Pepper corns
  • 1 tsp Turmeric
  • 2 whole Bay leaves
  • 1 whole Chicken cut to 12-14 pieces
  • 6 cup Coconut milk
  • 3 tbs Chickpea flour
  • 1 large Lemon
  • 3 whole Dried red chillies
  • 1 tbs Prawn paste


  • 1 cup Fried garlic flakes
  • 1 cup Fried onion crisps
  • 1 cup Chopped coriander
  • 1 cup Chopped spring onions
  • 1 cup Crushed roasted peanuts
  • 6 half Boiled eggs
  • 6 half Lemons
  • 2 tbs Chilly flakes
  • 1/2 cup Chopped green or red fresh chillies
  • 1/4 cup Dry roasted chickpea flour

Cooked Egg noodles or rice noodles

  • 1 kg Egg noodles or rice noodles


  • In a wok/pan heat a table spoon of oil, saute the chicken pieces till pink and remove.
  • In the same wok, add little oil , throw in the peppercorns, dry whole red chillies, brown the onion paste then add the ginger garlic paste, prawn paste, bay leaves and turmeric powder.
  • Saute till oil separates from the spices. Add the chicken pieces and fry till well blended.
  • Add coconut milk approximately 2 cans or more if required. Add salt to taste and cook till chicken is done.
  • Make a paste with chickpea flour & water to thicken the gravy, bring it to boil again.
  • Squeeze lime juice.
Course: Main
Cuisine: Asian

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