Monday, June 18, 2012

Burmese Koswey

Perhaps I should work on my titles - they're not incredibly creative...but the recipes are stellar.  I promise.  

Today I want to share with you a recipe that is one of my favorite.  Hands down.  It's quite impressive, too, because of the toppings. Kowswey (pronounced "kouse-ware") is actually one of the few Indian style dishes served on noodles, not rice.  Egg noodles work best.

Make your toppings: 
fresh cilantro (wash it well so you get out all the dirt)
garlic chips (thinly sliced garlic fried in hot oil)
caramelized onions (thinly sliced onion fried low and slow until they turn dark brown and super sweet)
chickpea powder (don't make this, buy it from your Indian market)

Next, make the curry.  First, add 2 Tbs olive oil to a saucepan and get it nice and hot.  Throw in 1 Bay leaf, one cinnamon stick, 1 tsp black peppercorns, 1 tsp cardamom pods, and. 1 tsp dried cloves.  Fry this until the pods start to pop (WATCH OUT BECAUSE YOU CAN GET BURNED). Turn off the heat, take out the spices, and add 5 cloves chopped garlic and 2 thinly sliced onions (yeah, you need more of them - you should probably use two different pans to get twice as many done). You might need to add some more oil.

 Set those aside, and then fry 1 pound of cubed chicken (chicken breast or thighs) or beef (I like beef chuck myself) until it is almost cooked through.  Season with salt, pepper, and garlic powder.  Pour in 1 can of coconut milk and add the reserved onions and spices.  Sprinkle in a little cumin powder and ginger powder (maybe 1/4 tsp). Let this simmer together over medium heat for an hour, adding more milk if it gets too thick.

Serve over rice or egg noodles, and alongside yogurt raita.

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