Hakka Noodle Un No Khauk Swe: A Burmese Coconut Chicken Curry
1 hour 15 minutes
907 reads
About Hakka Noodle Un No Khauk Swe: A Burmese Coconut Chicken Curry
Un No Khauk Swe, or Ohn No Khauk Swe, is a beloved Burmese comfort food, typically featuring chicken, rice noodles, and rich coconut milk. This recipe offers a delightful twist, using flavorful Hakka egg noodles for a unique textural experience. The addition of fresh vegetables like carrots and beans adds both heartiness and nutritional value, making it a complete and satisfying meal.
My family's favorite version boasts a fragrant blend of ginger, garlic, and aromatic spices, creating a curry reminiscent of Thai cuisine in its delightful complexity. The creamy coconut milk base beautifully complements the tender chicken and perfectly cooked egg topping.
This vibrant and flavorful curry is easy to adapt – simply omit the vegetables for a quicker, simpler version. Prepare to be captivated by the rich, comforting flavors that make this dish an instant classic.
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
Marinade
- 250 gm Chicken boneless, cut into 1-inch cubes
- 1/4 tsp Turmeric haldi
- 1 tsp Fish Sauce or soy sauce
To Grind
Other Ingredients
- 200 gm Hakka Egg Noodles or substitute with rice noodles
- 2 tbsp Vegetable Oil
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder mirch; adjust to your spice preference
- 1 tbsp Gram Flour besan
- 7 French Beans trimmed and cut into small pieces
- 2 Carrot medium, peeled and diced
- 2 Egg halved, hard-boiled
- 1 Lemon cut into wedges
- 200 ml Coconut Milk
- 1/4 cup Coconut Milk reserve for thinning the curry; water can be used as a substitute
- 2 tbsp Spring Onion finely chopped, for garnish
Instructions
Marinate the Chicken
- Marinate the chicken cubes with turmeric powder and fish sauce. Set aside for at least 30 minutes.
Prepare the Noodles
- Cook the Hakka egg noodles according to package directions. Rinse under cold water to prevent sticking, and drain well.
Make the Spice Paste
- Grind the onions, ginger, garlic, and turmeric powder into a smooth paste using a blender or food processor.
Sauté the Paste
- Heat vegetable oil in a large pan or wok over medium heat. Add the ground paste and sauté for 2-3 minutes, or until fragrant and lightly golden.
Cook the Chicken and Vegetables
- Add the marinated chicken, carrots, and French beans to the pan. Stir well and cook for 1-2 minutes. Add chili powder and salt, then pour in 1/4 cup of coconut milk mixed with 1 cup of water (or use only water for a thinner sauce).
Simmer the Curry
- Cover the pan and reduce heat to low. Simmer until the chicken is cooked through (about 10-15 minutes).
Thicken the Curry
- Stir in the remaining 200ml of coconut milk and the gram flour (whisked with a little water to prevent lumps). Cook for another 4-5 minutes, or until the sauce has thickened to your desired consistency.
Assemble and Serve
- In individual bowls, place a portion of the cooked noodles. Top with the chicken curry, garnished with spring onions.
- Place a half-boiled egg and a lemon wedge on top of each serving. Serve hot. Squeeze lemon juice over the curry before eating.
Recipe Notes
Expert Tips for the Best Un No Khauk Swe
- For a richer flavor, use homemade coconut milk.
- Adjust the amount of chili powder to your preference. Start with less and add more as needed.
- If using rice noodles, be sure to soak them in warm water according to package instructions before adding them to the curry. This will prevent them from becoming mushy.
- For an extra layer of flavor, add a tablespoon of toasted sesame oil at the end.
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Recipe Nutrition
Calories: 452kcalCarbohydrates: 52gProtein: 15gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1710mgFiber: 4gSugar: 13g
Priya Satheesh
Articles: 52
3 Comments
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Looks so delectable! Thanks for posting.
Such a flavorful dish! Can’t wait to taste it.
This looks incredible! Thank you.