Khow Suey



1 medium onion
8 cloves of garlic
1-2 green chillies
2 tbsp Supreme Dessicated Coconut
¼ tsp Supreme Cumin Seeds
¼ cup water

½ cup oil
1 medium onion, finely chopped
1 whole skinless chicken cut into 12 pieces
2 tsp Supreme Kashmiri Chilli Powder
2 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
½ tsp Supreme Turmeric Powder
Salt to taste
¾ cup passata
2 tins Supreme Coconut Milk
Boiled spaghetti
Chopped coriander
Chopped red onion
Lemon wedges
Fried Garlic
Chilli Oil
Boiled potatoes until tender & cut into bite size pieces
Boiled eggs cut into bite size pieces
Fried samosa/ spring roll or pitta bread


Add all the ingredients for the masala into a blender and blend until smooth.

Heat oil in a deep pot over medium heat. Add chopped onions and sauté until soft golden. Add blended masala and sauté until golden. Now add chicken, cumin powder, coriander powder, Kashmiri chilli powder, turmeric powder and salt to taste. Give everything a good stir, then cover and cook until chicken is cooked through. Now add the passata and simmer until the oil separates. Pour in coconut milk and reduce the heat to medium-low. Bring to a gentle boil and check for seasoning, then remove from heat. To assemble: add a generous layer of boiled spaghetti into a pasta dish, then pour over ladles of coconut curry (including chicken pieces). Now top with desired amounts of garnish. We recommend you top the khow suey with all the garnishes mentioned above to enjoy the full experience.

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