Chicken Kaukswe

The Story
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 the array of garnishings that go along with it. It can take up to more than a dozen accompaniments. The rule of thumb for this dish is to get the basic stock/curry in place and leave the rest i.e. the garnishings up to your imagination or whatever is available to you depending where you are located geographically. If I had the privilege of getting hold of dried prawns/fishes or crushed pork crackling, that would be my add-on among the other accompaniments. This dish is a big hit at our parties, especially after serving cocktails, snacks and finger food. The curry can be prepared even one day before which makes it even tastier the next day after reheating. The accompaniments can also be prepared well before your guests arrive. Noodles too can be boiled in advance then a little oil added to keep it separated from sticking.

Chicken Kaukswe

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

Ingredients

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

Garnishes/accompaniments

  • 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

Instructions

  • 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.