Kyazangi Kaukswe
(Rice
Noodles with Curry)
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Serves 6-8
Ingredients
-
1 x 1.5 kg (3 lb)
roasting chicken
-
1 teaspoon ground
turmeric
-
2 teaspoons salt
-
1 1/2 tablespoon curry
powder
-
1 1/2 cups thick coconut
milk
-
3 large onions, finely
sliced
-
3 cloves garlic, crushed
-
1/2 cup chick pea flour
-
2 cups thin coconut milk
-
4 eggs hard boiled
-
500 g ( I lb) rice
noodles, dried or 1 kg (2 lb) fresh rice noodles
Directions
-
Take 2 teaspoons chilli
oil (1 teaspoon of chilli powder and 2 tablespoon of olive oil).
-
Joint chicken and put
into a saucepan with turmeric, salt, curry powder and just enough water to
almost cover.
-
Bring to boil then reduce
heat, cover and simmer until chicken is tender.
-
Cool, then discard bones
and cut meat into small pieces.
-
Cook thick coconut milk
in a saucepan, stirring constantly, until it becomes thick and oil rises to the
top.
-
Keep cooking until it is
very oily, then add half the onions and all the garlic and fry, stirring, until
they start to color. (Set aside remaining onion to be served raw with the
finished dish.)
-
Add chicken meat to the
frying onions and cook, stirring constantly for a few minutes.
-
Set aside.
-
Mix chick pea flour with
cold water to form a thin cream.
-
Add thin coconut milk to
the pan and when it comes to a boil stir in the chick pea flour mixture.
-
Cook and stir constantly
until it thickens, taking care it does not become lumpy or stick at the base of
the pan.
-
Add strained chicken
stock a little at a time until the gravy is as thick as that of a stew.
-
Add the chicken and onion
mixture. If dried rice noodles are used, they will have to be soaked 2 hours in
cold water. then drained and boiled in a large amount of water until cooked
through.
-
Do not overcook.
-
Drain well.
-
Bring the chicken
combination to simmering point, stir in chilli oil and remove from the heat.
-
Serve in a large bowl.
with noodles, sliced hard boiled eggs and raw onions served separately.
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