On No Kyauk Sway

My friend Jackie was born in Rangoon, Burma and although she doesn’t cook much, her Dad does and he is an excellent cook. Burmese food basically reflects the influences of the surrounding countries--China, Thailand, India and Bangladesh. Interestingly enough, the long English occupation seems to have had virtually no impact on the Burmese kitchen. Of course I’m no expert. These are just my observations.
ON NO KYAUK SWE (pronounced: oh no COW sway) is, according to Jackie’s Dad, the most popular dish in Burma. This recipe is from The Burmese Kitchen by Copeland Marks and Aung Thein. Jackie’s Dad say this recipe is authentic except that the seasoning is way too timid. Adjust it to your own taste.

ingredients

CURRY
1 chicken, 3 1/2 lbs, or 1 lbs boneless chicken light and dark meat
3 tblsp corn or peanut oil
1/2 cup chopped onion
1 inch fresh ginger
4 garlic cloves (chop ginger and garlic)
1/2 tsp turmeric
2 tsps. paprika
3 tblsp fish sauce
1 tsp salt
GRAVY
10 cups chicken broth
1 1/2 cups besan (chick-pea flour), soaked in 2 cups water 30 minutes
Note: I buy besan at Indian food shops here in Austin. Also...Jackie’s Dad uses about half this amount. He says the sauce should be thinner than this recipe says.
1/2 lbs shallots
2 cups coconut milk
1 tblsp fish sauce
GARNISHES
2 lbs egg noodles cooked and drained
1 cup onion slices
6 hard boiled eggs, sliced
2 cups crispy fried noodles (I use Chung King Chow Mein Noodles)
1 cup chopped fresh cilantro
red chili flakes lightly toasted in a dry skillet
lemon and lime wedges