Memoni Khowsuey

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Here's a Memoni twist on the popular Burmese dish Khowsuey. It consists of noodles with a chicken curry, besan coconut curry and lots of condiments.
  • PREP TIME: 30 minutes
  • COOK TIME: 90 minutes
  • SERVINGS: 8 persons
Memoni Khowsuey


  • For Chicken Curry
  • Boneless Chicken, cut into small cubes 1 kg
  • Cooking Oil ¼ Cup
  • Ripe Tomatoes 250g
  • Salt According To Taste
  • Turmeric Powder (haldi) ½ teaspoon
  • Red Chili Powder 1 table spoon
  • Garam Masala Powder ¼ tea spoon
  • Large Onions 2 (Sliced)
  • Yoghurt 2 tablespoon
  • Ginger Garlic Paste 1 tablespoon
  • Kari Patta 6-8 leaves
  • For Besan Coconut Curry
  • Gram Flour (Besan) ½ cup
  • Yoghurt 1 cup
  • Coconut Milk Powder 1 Sachet
  • Salt According To Taste
  • Turmeric Powder (Haldi) ½ teaspoon
  • Chili Powder ½ teaspoon
  • Water 2 liter
  • Salads, Condiments & Assembling
  • Spaghetti 1 packet
  • Chaat Masala 2 tablespoon
  • Red whole Chili ½ cup
  • Cucumber thinly chopped with skin 1
  • Tomatoes deseeded and chopped into small pieces 2 large
  • Coriander finely chopped ½ bunch
  • Green Chilies 2 thinly sliced
  • Slims Chips 2 packets
  • Fried Samosa Wrappers (Samosa ki Pattiyan) cut into thin strips and fried till golden 1 packet
  • Onions, Thinly Sliced and fried till brown
  • Garlic Cloves thinly sliced and fried 10-12 cloves


  • 1. For Chicken Curry
  • 2. Cut regular boneless chicken into smaller cubes. For reference, I cut one cube into 4 small pieces for the chicken curry.
  • 3. Heat oil in a pan and fry onions till golden brown. Keep oil for frying later.
  • 4. Put the fried onions in a blender along with tomatoes and yoghurt. Make a smooth paste. Set aside.
  • 5. Using the same oil used for frying onions, add chicken & ginger garlic paste and cook on high heat for 5 minutes.
  • 6. Add all the spices and kari patta. Cook chicken on high flame until water released from chicken dries out.
  • 7. Add the onion tomato paste that had been set aside. Cook on high flame for another 2 minutes.
  • 8. Add half a glass of water. Cover the lid and reduce the flame to low-medium heat.
  • 9. Cook for 10-15 minutes until the gravy becomes a little thick (curry-like) and you can see oil on the sides. Set aside the chicken.
  • 10. For Besan Coconut Curry
  • 11. In another pot put yoghurt, gram flour (besan), coconut milk powder sachet, salt, spices, turmeric powder, and ½ liter water.
  • 12. Beat with an electric mixer for 30 seconds till the mixture is smooth and no lumps remain. Alternatively, use a hand whisk and stir it well to remove any lumps.
  • 13. Turn heat to medium – high stirring constantly till mixture comes to a boil.
  • 14. Reduce heat to low-medium and cook for approximately 20 minutes till the consistency of curry is correct (not thick or thin). Make sure you keep stirring every 1-2 minutes and add water as required. Approximately 1 litre of curry should remain.
  • 15. Salad, Condiments & Assembling
  • 16. Boil the Spaghetti according to instructions given on its packet.
  • 17. In a pan roast 8-10 red whole chilies without oil, and then crush them. Mix it with chaat masala to make special chaat masala
  • 18. Mix cucumber, tomatoes, coriander, and green chilies for the salad.
  • 19. Now to layer them, first put the spaghetti in a dish.
  • 20. Then put in chicken curry, and after that, Karhi. Follow that by the salad, special masala, and top it all off with the condiments.


The different components of the khowsuey can be made a few hours in advance. However, assemble the final dish only before serving otherwise the noodles will start soaking up the curry. Photo Credits: Hania Baweja
Shireen Ahad
Shireen Ahad For more recipes from the author, click here I am a mother of four children and consider my hobby of cooking food as my fifth child. All five need, love, care, nurturing and great understanding. I run a home catering business by the name of Spices and other than that I enjoy crocheting.
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