Burmese Coconut Chicken Noodles
Ohn No Khau Swe is a beloved Burmese dish that brings together the rich, creamy goodness of coconut curry, tender chicken, and hearty noodles. Topped with crispy rice noodles, fresh garnishes, and a fiery drizzle of homemade chilli oil, this dish offers layers of flavour and texture that make every bite a delightful experience. It’s a comforting and satisfying meal that has been cherished for generations in Burmese homes, and now, I’m sharing it with you. Whether you’re looking to impress guests or treat yourself to something truly special, Ohn No Khau Swe is the answer!
Ingredients:
- For the Chicken Marinade:
- 1 kilogram of chicken breast, cut into bite-sized pieces
- 1 tablespoon salt
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 1 tablespoon red-hot chilli powder
- 1 tablespoon turmeric
- 1 tablespoon black pepper
- 3 tablespoons paprika
- For the Coconut Curry:
- 2 cups chickpea flour
- 5 cups water (plus more as needed)
- 200 grams coconut cream block (not canned coconut milk)
- 1 tablespoon salt
- 1 tablespoon black pepper powder
- 1 tablespoon MSG (optional but recommended for umami depth)
- For the Chicken Curry:
- 5 medium onions, blended to a smooth pulp
- 1 cup oil (for frying)
- For the Noodles:
- 200 grams spaghetti
- 4 hard-boiled eggs (optional but adds richness)
- 100 grams rice noodles (for frying into crispy garnish)
- For the Chilli Oil:
- 3 tablespoons chilli flakes
- 2 tablespoons chilli powder
- 3 generous scoops hot oil (from the pan)
- Garnishes:
- Fresh coriander (chopped)
- Spring onions (sliced)
- White onions (finely diced)
- Lemon and lime (sliced into wedges)
Instructions:
- Marinate the Chicken: Start by placing the 1 kg of chicken breast into a bowl. Add the salt, garlic paste, ginger paste, red-hot chilli powder, turmeric, black pepper, and paprika. Mix everything together thoroughly—this is your chicken marinade, and it’s what’s going to bring the dish to life. Leave it to soak up the flavours while you prep the other elements of the dish.
- Make the Coconut Curry:
- In a pot, add the 2 cups of chickpea flour and pour in 5 cups of water. Stir together until combined. Turn the heat to medium and continue stirring for 5 minutes to get a smooth consistency.
- Add the 200 grams of coconut cream block and keep stirring. Be patient here—it should melt into the mixture over medium heat.
- After the coconut cream block has dissolved, add the remaining 3 cups of water, giving a total of 8 cups so far. Season with salt, black pepper, and MSG. Stir well.
- Bring the mixture to a gentle boil, then reduce the heat to the lowest setting and let it simmer for 45 minutes. Add more water as needed to keep the consistency creamy and velvety—around 5 more cups will do, but you can adjust it to your liking.
- Prepare the Chicken Curry:
- Blend the 5 medium onions with a little water into a smooth paste. This will form the base of the chicken curry.
- Heat the 1 cup of oil in a pan. Once it’s hot, add the onion paste. Cook, stirring frequently, for about 12 minutes, until the onions turn golden and the oil rises to the top.
- Add the marinated chicken to the pan and cook until it takes on a golden hue, then cover and let it cook over low heat for 30 minutes, allowing all those flavours to marry beautifully.
- Cook the Noodles:
- Cook the spaghetti according to the package instructions. Add 2 tablespoons of salt to the boiling water to enhance the flavour.
- While the spaghetti is cooking, boil the 4 eggs until they are hard-boiled (around 10 minutes). Set aside for garnish.
- Fry the rice noodles in hot oil until they puff up into crispy, golden strands. Drain and set aside as a garnish.
- Make the Chilli Oil:
- In a heatproof bowl, mix the 3 tablespoons of chilli flakes and 2 tablespoons of chilli powder.
- Carefully pour 3 generous scoops of hot oil into the bowl—this will infuse the oil with all those spicy flavours in just a few seconds. Stir well.
- Final Touches:
- Check the coconut curry and adjust the consistency with more water if needed. Once it’s smooth and velvety, make a tadka (spiced oil) by heating a quarter cup of oil in a small pan. Add the garlic powder and paprika powder, letting them sizzle for a few seconds, then pour this into the coconut curry for that final burst of flavour.
- Taste the chicken curry—it should be rich, aromatic, and perfectly tender. Garnish with fresh coriander for an added touch of colour and flavour.
- Assemble the Dish:
- Place a generous handful of cooked spaghetti in each bowl. Ladle over the creamy coconut curry, making sure the noodles are well-covered.
- Add a scoop of chicken curry on top, and garnish with a half-boiled egg, crispy rice noodles, and a sprinkle of roasted chilli flakes.
- Finally, add the fresh garnishes: spring onions, white onions, and a few slices of lime and lemon. Drizzle with the freshly made chilli oil for that fiery finish.
Tips:
- The coconut cream block adds a depth of flavour that tinned coconut milk just can’t match. If you can find it, it’s worth the extra step!
- Feel free to adjust the spice levels according to your preference, especially with the chilli oil.
- This dish is perfect for a family feast or for impressing guests with something a bit different.
Serving Ideas: Serve this dish in large, deep bowls with extra lime wedges and chilli oil on the side. It’s an experience to eat, not just a meal—perfect for sharing with loved ones!
There you have it! The creamy, spicy, and satisfying Burmese Ohn No Khau Swe, ready to be devoured. Enjoy the process, and the results, of this vibrant dish!
Ohn No Khau Swe
Ohn No Khau Swe is a beloved Burmese dish that combines the richness of coconut curry with tender chicken and noodles, topped with crispy rice noodles, chilli oil, and fresh garnishes.
Ingredients
For the Chicken Marinade:
For the Chicken Curry:
For the Coconut Curry:
For the Chilli Oil:
Garnishes:
Instructions
Video
Marinate the Chicken:
-
Start by placing the 1 kg of chicken breast into a bowl. Add the salt, garlic paste, ginger paste, red-hot chilli powder, turmeric, black pepper, and paprika. Mix everything together thoroughly—this is your chicken marinade, and it’s what’s going to bring the dish to life. Leave it to soak up the flavours while you prep the other elements of the dish.
Make the Coconut Curry:
-
In a pot, add the 2 cups of chickpea flour and pour in 5 cups of water. Stir together until combined. Turn the heat to medium and continue stirring for 5 minutes to get a smooth consistency.
-
Add the 200 grams of coconut cream block and keep stirring. Be patient here—it should melt into the mixture over medium heat.
-
After the coconut cream block has dissolved, add the remaining 3 cups of water, giving a total of 8 cups so far. Season with salt, black pepper, and MSG. Stir well.
-
Bring the mixture to a gentle boil, then reduce the heat to the lowest setting and let it simmer for 45 minutes. Add more water as needed to keep the consistency creamy and velvety—around 5 more cups will do, but you can adjust it to your liking.
Prepare the Chicken Curry:
-
Blend the 5 medium onions with a little water into a smooth paste. This will form the base of the chicken curry.
-
Heat the 1 cup of oil in a pan. Once it’s hot, add the onion paste. Cook, stirring frequently, for about 12 minutes, until the onions turn golden and the oil rises to the top.
-
Add the marinated chicken to the pan and cook until it takes on a golden hue, then cover and let it cook over low heat for 30 minutes, allowing all those flavours to marry beautifully.
Cook the Noodles:
-
Cook the spaghetti according to the package instructions. Add 2 tablespoons of salt to the boiling water to enhance the flavour.
-
While the spaghetti is cooking, boil the 4 eggs until they are hard-boiled (around 10 minutes). Set aside for garnish.
-
Fry the rice noodles in hot oil until they puff up into crispy, golden strands. Drain and set aside as a garnish.
Make the Chilli Oil:
-
In a heatproof bowl, mix the 3 tablespoons of chilli flakes and 2 tablespoons of chilli powder.
-
Carefully pour 3 generous scoops of hot oil into the bowl—this will infuse the oil with all those spicy flavours in just a few seconds. Stir well.
Final Touches:
-
Check the coconut curry and adjust the consistency with more water if needed. Once it’s smooth and velvety, make a tadka (spiced oil) by heating a quarter cup of oil in a small pan. Add the garlic powder and paprika powder, letting them sizzle for a few seconds, then pour this into the coconut curry for that final burst of flavour.
-
Taste the chicken curry—it should be rich, aromatic, and perfectly tender. Garnish with fresh coriander for an added touch of colour and flavour.
Assemble the Dish:
-
Place a generous handful of cooked spaghetti in each bowl. Ladle over the creamy coconut curry, making sure the noodles are well-covered.
-
Add a scoop of chicken curry on top, and garnish with a half-boiled egg, crispy rice noodles, and a sprinkle of roasted chilli flakes.
-
Finally, add the fresh garnishes: spring onions, white onions, and a few slices of lime and lemon. Drizzle with the freshly made chilli oil for that fiery finish.
Ohn No Khau Swe, Burmese Coconut Noodle
