Prepared With

Thin sliced halal chicken breast in Crescent Foods packaging


Chicken Gravy: 

  • 1.5lbs  boneless chicken cubes
  • 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 

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 


  • 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: 

  1. 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. 

  1. Add coconut milk, and whisk in the the toasted gram flour/besan making sure there are no lumps. Add salt & water.  
  2. 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: 

  1. Heat 2 tablespoon oil, saute onions till light golden. 
  2. 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.  
  1. 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. 
  2. 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. 
  3. 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. 


  1. 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. 
  2. 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. 
  3. Add lemon & crisps right at the end. 

Special thanks to instagrammer the_mom_blogger_ for this recipe. 

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