Coconut Curry: 

  • ½ tablespoon oil 
  • 1 tablespoon garlic paste 
  • 1 tablespoon turmeric/haldi powder 
  • ¾ cup gram flour/besan toasted 
  • 300 ml coconut milk 
  • Salt to taste 
  • 3 cups water 

Chicken Gravy: 

  • 4 tablespoon oil divided 
  • 1 onion chopped 
  • 2 tomatoes chopped 
  • 2 teaspoon cumin seeds 
  • 1 tablespoon ginger 
  • 1 tablespoon garlic paste 
  • 2 teaspoon salt 
  • 2 teaspoon black pepper 
  • 2 teaspoon ground cumin 
  • 2 teaspoon ground coriander 
  • 2 teaspoon red chili powder 
  • 1 teaspoon turmeric/haldi 
  • 600 grams boneless chicken cubes @crescentfoods  


  • ½ cup Fresh coriander chopped 
  • 2 spring onions finely chopped 
  • 2 tablespoon Chili Oil/Paste 
  • 3 lemons cut into wedges 
  • Break Spaghetti into small pieces and fry them Crisp or use Cruchy chips/slims.
  • 600 grams egg noodles boiled 


For the coconut curry: 

  • Dry roast the gram flour in a small frying pan, making sure it doesn’t burn. Set it aside.  

Heat oil, and saute garlic paste and turmeric for a minute till the raw flavor is removed. 

  • Add coconut milk, and whisk in the the toasted gram flour/besan making sure there are no lumps. Add salt & water.  
  • Keep the mixture on medium heat till it comes to a boil, then lower the heat and cook for 30-45 minutes till it thickens to desired consistency. Make sure to stir every few minutes or so to ensure it doesn’t burn or lumps aren’t formed. Set aside.  

For the chicken: 

  • Heat 2 tablespoon oil, saute onions till light golden. 
  • Add tomatoes & chili and saute for 2-3 minutes till tomatoes are soft. Pour the onion, tomato & chili mixture into a blender and blend with water to a smooth paste. Set aside.  
  • Add 2 tablespoon oil into the same pan, and turn to medium heat. Add garlic & ginger paste, along with whole cumin seeds and saute for a minute till the cumin seeds pop. 
  • Add the blended tomato-chili paste, and cook for 2-3 minutes. Add salt, black pepper, coriander powder, cumin powder, red chili powder and turmeric. 
  • Turn heat to low, and cook for a minute then add sliced chicken. Cook on high heat till chicken changes color from pink to white. Turn heat to low, and add a cup of water. Cook the chicken till meat is tender and oil surfaces. Set it aside. 


  • Boil the noodles as per packet instructions and place them in a large bowl. Prepare all the condiments as per personal preference, and place them all in small bowls. The variety of condiments is on personal preference, but lemon, crisps & some form of spicy element (whether chili paste, chutney or raw chilis) is necessary to balance flavors. 
  • Warm up the coconut curry and the chicken and serve them in medium sized bowls. To make a bowl of Khao-suey, first add the noodles in the bowl, then add coconut curry and chicken. Top with your preferred condiments and then mix it up. 
  • Add lemon & crisps right at the end. 

Special thanks to instagrammer the_mom_blogger_ for this recipe. 

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