Title: Kyazangyi Kaukswe, Large Rice Noodles With Curry
Categories: Burma Kosher Pasta Curry Chicken
Yield: 4 Servings

1 1/2	kg	Roasting chicken
1	ts	Ground turmeric
2	ts	Salt
1 1/2	tb	Curry powder
1 1/2	c	Thick coconut milk
3	lg	Onions, finely sliced
3		Cloves garlic, crushed
1/2	c	Chick pea flour
2	c	Thin coconut milk
4		Eggs hard boiled
500	g	Rice noodles, dried or
1	kg	Fresh rice noodles
2	ts	Chilli oil or
1	ts	Chilli powder and
2	tb	Olive oil.

Joint chicken and put into a saucepan with turmeric, salt, curry powder and just enough water to almost cover. Bring to the boil then reduce heat, cover and simmer until chicken is tender. Cool, then discard bones and cut meat into small pieces. Cook thick coconut milk in a saucepan, stirring constantly, until it becomes thick and oil rises to the top. Keep cooking until it is very oily, then add half the onions and all the garlic and fry, stirring, until they start to color. (Set aside remaining onion to be served raw with the finished dish.) Add chicken meat to the frying onions and cook, stirring constantly for a few minutes. Set aside. Mix chick pea flour with cold water to form a thin cream. Add thin coconut milk to the pan and when it comes to a boil stir in the chick pea flour mixture. Cook and stir constantly until it thickens, taking care it does not become lumpy or stick at the base of the pan. Add strained chicken stock a little at a time until the gravy is as thick as that of a stew. Add the chicken and onion mixture. If dried rice noodles are used, they will have to be soaked 2 hours in cold water. then drained and boiled in a large amount of water until cooked through. Do not overcook. Drain well. Bring the chicken combination to simmering point, stir in chilli oil and remove from the heat. Serve in a large bowl. with noodles, sliced hard boiled eggs and raw onions served separately.

Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

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