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Prep Time10 Mins
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Cook Time25 Mins
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Serving4
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Ready In35 mins
This rich, coconutty chicken curry is the soul of khow suey [khaw sew]— the beloved street-food bowl that layers silky noodles, creamy chicken curry and a riot of crunchy toppings into one deeply comforting meal. Popular across South and Southeast Asia, and especially cherished in Indian street-food culture, khow suey is all about balance: warming spices, mellow sweetness from coconut, gentle heat from chilli and a luxurious, spoon-coating texture.
This version is designed for home cooks, using everyday ingredients and simple techniques to deliver maximum flavour with minimum fuss. Tender chicken simmers in a tomato-coconut sauce enriched with yoghurt and fried onions, creating a curry that’s fragrant, velvety and perfect for ladling generously over noodles. Whether you’re cooking for a cosy weeknight dinner or inviting friends over, this recipe promises big comfort, bold flavour and serious crowd appeal.
Ingredients
Khow suey
Chilli oil
Directions
Heat the oil in a large pan over medium heat. Add the cumin seeds and cook for 30 seconds until fragrant.
Stir in the ginger-garlic paste and green chilli paste, then add the chicken cubes. Season with salt, cumin & coriander powder and turmeric. Cook for 4–5 minutes, stirring, until the chicken turns white on the outside.
Add the fried onions and stir well. Pour in the blended tomatoes and simmer for 5 minutes until the oil starts to separate slightly from the sauce.
In a bowl, mix the yoghurt and coconut milk (or coconut cream mixture). Add this to the pan with ½ cup water, stirring gently. Simmer uncovered for 8–10 minutes until the chicken is cooked through and the curry is silky.
Taste and adjust the seasoning if needed. Scatter over fresh coriander and keep warm.
Heat oil in a small pan. Add garlic slices and fry until golden. Remove garlic and set aside. Add chilli powder, paprika and salt to the hot oil, stir well and cool slightly. Use both garlic and oil as toppings.
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