Chicken Khao Suey

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Ingredients:

• 2-3 tbsp olive oil

• 1 small white onion, thinly sliced

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 1/2 tsp salt

• 1 tsp kashmiri red chili powder

• 1/2 tsp red chili flakes

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp ground coriander

• 1 tbsp chicken bouillon

• 3 tbsp chickpea flour

• 1/4 cup water + 1 cup

• 2 chicken breasts, cut into thin slices

• 1 14oz can coconut milk

• 2 tbsp yogurt

• cooked noodles

Toppings

• fried wontons or noodles

• garlic, sliced thin and fried until golden brown

• fried onion

• fresh cilantro

• sliced jalapeno or serrano peppers

• lemon wedges

• boiled eggs

• chaat masala

• red chili flakes

• chopped mint

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Instructions:

1. In a large skillet, fry onions in olive until light brown.

2. Once the onions have browned, add ginger and garlic and saute for another few minutes.

3. Add the spices and chickpea flour and cook for 1-2 minutes, then add the water.

4. Add the sliced chicken and cook until it is no longer pink (3-4 minutes), then add the coconut milk and yogurt.

5. The mixture will be thick, so add enough water to thin it out to the consistency of your preference. I add about 1 cup. Simmer on low heat for another 10 minutes. Season to taste with salt and red chili flakes.

6. When you’re ready to serve, pour the mixture over cooked noodles and garnish with your favorite toppings.