Authentic Burmese Khausa Recipe: A Flavorful Fusion of Noodles and Curry

Ingredients

  • 500g spaghetti
  • 2 chicken breasts
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon red chili powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 2 tablespoons soy sauce
  • 400g canned chopped tomatoes
  • 1 litre chicken stock
  • Salt, to taste
  • Pepper, to taste
  • 2 eggs
  • 2 sprigs of green onions, chopped
  • 6-8 fresh mint leaves
  • 2 limes, cut into wedges
  • Crushed potato chips, for serving
  • Fresh coriander leaves, for garnish

Steps and instructions

  1. Boil the spaghetti according to the instructions on the package. Once cooked, drain and set aside.
  2. In a large pot, heat the oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions become translucent.
  3. Add the chicken breasts to the pot and cook until they are no longer pink in the middle.
  4. Stir in the red chili powder, turmeric powder, cumin powder, and coriander powder. Mix well to ensure the chicken is well coated with the spices.
  5. Add the soy sauce, chopped tomatoes, and chicken stock to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked and the flavours are well combined.
  6. While the chicken is simmering, boil the eggs. Once cooked, peel and slice them. Set aside.
  7. Once the chicken is cooked, remove the pot from the heat. Shred the chicken into small pieces using two forks.
  8. To serve, divide the cooked spaghetti among serving bowls. Ladle the chicken mixture over the spaghetti. Top with the sliced boiled eggs, chopped green onions, mint leaves, a squeeze of lime, crushed potato chips, and fresh coriander leaves.

Tools for making

Recipe variations

  • Vegetarian Option: Replace the chicken breasts with tofu or paneer cubes for a meat-free version.
  • Seafood Variation: Substitute the chicken with shrimp or fish fillets to make a delicious seafood khao soi.
  • Beef Khao Soi: Swap the chicken with beef slices for a rich and hearty beef khao soi.
  • Vegan Version: Omit the eggs and replace the chicken stock with vegetable stock to make a vegan-friendly khao soi.
  • Spice Level: Adjust the amount of red chili powder to make the dish milder or spicier according to your preference.
  • Vegetable Khao Soi: Add a variety of vegetables such as bell peppers, carrots, and snow peas to make it a more nutritious and colorful dish.
  • Gluten-Free Option: Use gluten-free spaghetti or replace it with rice noodles to make the dish gluten-free.
  • Custom Toppings: Experiment with different toppings such as fried onions, crispy garlic, crushed peanuts, or bean sprouts to add extra flavor and texture.

Recipe overview

Khausa is a flavorful and aromatic Burmese dish that has gained popularity in various parts of the world, particularly in Pakistan. This recipe combines tender pieces of chicken with a spice-infused tomato broth and a bed of spaghetti. The dish is then topped with boiled eggs, zesty lime, fresh herbs, and crushed potato chips for added texture. This Khausa recipe provides a perfect blend of savory, spicy, and tangy flavors. It's a comforting and satisfying meal that is sure to impress your family and friends. It may seem like a lot of ingredients and steps, but each one contributes to building layers of flavor in the dish. Despite the long list, this dish is worth every bit of effort! One of the great things about Khausa is its flexibility. You can easily adjust the spices to suit your taste, or add more toppings if you like. Enjoy the process of making this recipe and the delightful flavors it brings to your table.

Common questions

  1. Can I use a different type of pasta instead of spaghetti? Yes, you can use any type of pasta you prefer or have on hand. However, keep in mind that the texture and cooking time may vary.
  2. How can I make this recipe vegetarian? You can substitute the chicken breasts with tofu or vegetables of your choice. Use vegetable stock instead of chicken stock, and adjust the seasoning according to your taste.
  3. What can I use as a substitute for soy sauce? If you don't have soy sauce, you can use Worcestershire sauce or tamari sauce as a substitute. Keep in mind that the flavor may slightly differ.
  4. Can I make this recipe ahead of time? Yes, you can make the chicken mixture ahead of time and refrigerate it. When you are ready to serve, simply reheat the mixture and cook the spaghetti fresh.
  5. How spicy is this dish? The spice level can be adjusted according to your preference. If you enjoy mild flavors, you can reduce the amount of red chili powder or omit it altogether. Likewise, if you like it spicier, you can increase the amount or add fresh chili peppers.

Serving dishes and utensils

  • Large pot - Used to cook the chicken and prepare the sauce.
  • Fork - Used to shred the cooked chicken into small pieces.
  • Two forks - Used to shred the chicken into smaller pieces.
  • Saucepan - Used to boil the spaghetti and eggs.
  • Colander - Used to drain the cooked spaghetti.
  • Knife - Used to finely chop the onion and mince the garlic cloves.
  • Grater - Used to grate the ginger.
  • Measuring spoons - Used to accurately measure the quantities of spices.
  • Ladle - Used to serve the chicken mixture over the spaghetti.
  • Serving bowls - Used to serve the prepared Khausa.
  • Squeeze bottle - Used to squeeze lime juice over the dish.

Origin stories

Khausa, also known as Khao Suey, is a dish that finds its roots in the mountainous region of Burma, where the cooler climate nurtures an array of fresh produce and the cuisine is noted for its extensive use of ingredients like noodles, coconut, and chicken. However, Khausa has made a long and spicy journey from the Burmese mountains to the bustling streets of Karachi, Pakistan, where it has been embraced with open arms and adapted to suit the local palate. The Pakistani version of Khausa maintains the soul of the original Burmese dish but adds a distinct subcontinental twist with the addition of traditional spices. Today, it's a beloved dish in both Karachi homes and street food stalls, demonstrating the beauty of culinary cross-pollination as it bridges geographical and cultural divides, one delicious bowl at a time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.