Khowse (KOw-Seh) is a pasta based dish that originated from Burma. It’s accompanied by a hot coconut milk curry and topped with fresh garnishes. The evolution of the Burmese Khowse occurred when it was introduced to the Indian community, specifically the Gujrati community, who then adjusted the recipe to create their own version.
There’s always that one dish that will bring back the most memories. For me it’s this one. This dish was one of my mum’s specialities and still is. I remember the days when my brother would swap out his pasta bowl for a Pyrex serving dish and eat straight from there. Yes it is that good.
- 1 kg chicken or chicken fillet
- Ghee (purified butter)
- ½ cup desiccated coconut
- 1 table spoon red chilli and ginger paste
- 1 ½ litre milk
- 1 tsp salt or A/R
- 2 tsp cumin seeds
- ¼ tsp turmeric
- 2 tablespoon gram flour
- 1 packet of tagliatelle pasta or if you can find Taglierini
- 1 onion chopped finely
- Lemon juice
- Red chilli flakes
- Coriander leaves
- Samoosa pastry
- In a large pot ,in a little bit of ghee (purified butter), add the cumin, coconut and turmeric. Cook until the coconut has softened.
- Add in your chicken as well as your chilli-ginger paste and let the chicken cook until done
- Add the gram flour to your milk, whisk it in until there are no lumps.
- Pour the milk into the chicken and let it boil until thick.
- If you find that the curry isn’t thick enough mix a tablespoon more of gram flour with water, make a paste and stir it into your milk. Boil it again until it thickens.
- Boil your pasta with about a teaspoon of salt and a generous glug of olive oil, until el dente and leave aside
- Chop up your onion and coriander and serve in separate bowls
- Roast your chilli flakes slightly in a pan until slightly browned
- Cut your samoosa pastry into about 2cm x 2cm squares and deep fry until golden brown. Lay over kitchen paper (paper towel) to remove excess oil
- When you’re ready to serve you can warm up your pasta by quickly plunging it into extremely hot boiling water for a few seconds. Drain the water and you’re ready to serve
- Dish out the amount of pasta you would like
- Next top with the curry as much as you want
- Top with the coriander leaves and onion
- Add acidity by drizzling over some lemon juice
- Finally add your fried samoosa pastry
- Mix all together and enjoy
- If you find that you need a little more heat feel free to add some of the toasted red chilli flakes on the top.
This dish is originally made with coconut milk, however my family aren’t fans of coconut milk, hence the change. If you prefer to use coconut milk you can use it in the place of the normal milk.
p.s your curry should be a pale cream colour with a slight tinge of orange from the chilli and turmeric.
For me, this dish will always carry a little bit of my childhood and I hope it will bring new memories into your homes as well