Ingredients

• 1 kg - chicken boiled and shredded (discard bones)
• 1 tsp - whole black pepper corns
• 2 - bay leaves
• 2 pieces - cinnamon bark (about one inch in size)
• Salt to taste
• 2 - medium sized onions, chopped fine
• 2 tsp - garlic and ginger paste
• 1 tsp - chilli powder
• 1 cup - cooked and mashed moong dal (yellow split lentils)
• 2 tbsp - fish sauce (optional)
• 2 tsp - coriander powder
• 1 tsp - cumin powder
• 1 tsp - garam masala / all spice powder
• 2 tsp - chilli powder
• 1 cup - coconut milk
• 500 g - thin egg noodles

How to Make Anglo-Burmese Khow Suey

• Heat 2 tbsp oil in a deep heavy-bottomed pan and saute the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown.
• Add the ginger and garlic paste and fry for 2 minutes.
• Add the shredded chicken, coriander powder, cumin powder, red chilli powder and garam masala / spice powder and fry for another 5 minutes.
• Mix in the cooked moong dal / lentil paste, coconut milk, fish sauce and salt and cook for about 5 minutes.
• Keep aside.
• Boil the noodles in sufficient water with a little salt.
• Strain and run cold water over them.
• Pour 1 tbsp of oil over the noodles to keep them from sticking, and toss to mix well.
• Keep aside.
• Now heat 3 tbsp of oil in a small pan till very hot.
• Turn off the flame and add 1 tsp of red chilli powder to this oil.
• Keep this chilli oil aside to cool.
• Serve each person individually in deep bowls as follows:
• Place a single serving of noodles in each bowl.
• Top generously with the chicken curry prepared as above.
• Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference.
• Drizzle with chilli oil and sprinkle dry prawn powder according to taste.
• Garnish with chopped coriander leaves.
• Add a dash of lemon to complete.
• Have a bowl of chopped green chillies in vinegar as an accompaniment.
• Recipe Courtesy: Anglo-Indian Recipes