Description
Soup and Noodles dish with lots of interesting garnish items that is a favourite comfort food of Burmese origin. This quantity is good for 6-10 people.
Secret Tip
If you don’t have time to cook the channa dhal and blend it into a paste you can use canned garbanzo beans as a substitute. Drain the liquid from the can wash them in running water and blend it to a smooth paste in a blender. Since the channa dhal paste is the most time consuming part of the preparation it can be done ahead of time. It also freezes well so it is always better to make a double portion and freeze one half.
Ingredients
- 1 Lb Boneless skinless chicken breast (3 breast pieces) cut into small (1/4″) pieces
- 2 Cups of channa dhal
- 2 Cups of finely sliced onions (white or yellow)
- 6 Cups of chicken broth
- 2 Cups of coconut milk
- 2 Tbsp of oil
- 4 Tbsp of chilli powder
- 2 Tbsps of ginger/garlic paste
Garnish Items
- 6 Boiled eggs
- 1 Cup of cilantro
- 1 Cup of finely sliced onions
- 1/2 Cup of peeled garlic pods sliced and fried in very low heat till crisp and golden brown. Serve with oil.
- 1Â Cup of dry red chillies roasted lightly in oil and powdered
- 1 Cup of lime juice made from 6 – 8 limes
Preparation Method
In a Pressure cooker add  the washed Channa Dhal, 5 cups of water and pressure cook it with a few drops of oil, 1/2 tsp of turmeric, a pinch of salt and 1/4 tsp of ginger/garlic paste. After the whistle comes on let it cook for 6- 7 mins on medium heat.
Let it cool and blend it in batches to a fine paste.
In a large cooking pot add the channa dhal paste.
Add the chicken broth and 1 – 2 cups of water depending on how thin you want the soup.
Add 1 cup of sliced onions and let the soup simmer on medium to low heat.
In a separate pan add the oil and stir fry the remaining onions till they are browned well.
Add the remaining  ginger/garlic paste and stir fry till it is fragrant.
Mix the chilli powder in a little water and add it to the pan and roast it carefully making sure it does not burn.
Add the chicken and stir fry lightly till the chicken turns opaque and add the entire mixture to the soup and let it simmer for 7 – 10 mins.
Add the coconut milk and bring it to one boil and turn off the heat.
Prepare your noodles (preferably egg noodles or soba noodles) according to the package instructions. Do not over cook them as you don’t want the noodles to be soggy.
To serve the Kowsway, fill a bowl half way with the noodles and top it with the garnishes to each persons taste and then pour the piping hot soup over it!