Khousay (cow-say)

 Rashida's version:

6 bone-in chicken thighs

2 cans coconut milk (I used 3 cans last time we ate, we like it more soupy)

Half medium sized onion

2 heaping table spoons besan

½ teaspoon turmeric

1 teaspoon peprika (I used kashmiri chili powder it has a little more kick to it)

Fry onions in hot oil until slightly brown.  Add besan and fry for couple of minutes then add turmeric and peprika, fry for a minute or so.  Add chicken and coconut milk + one and half cans water (add 2 cans of water if using 3 cans coconut milk).  Add salt to taste.  Stir until it comes to boil.  Let it simmer until the chicken is very tender and you can easily separate the meat from the bones.  I like to take out the bones once done as it is easier to eat.  You may leave the bones if you prefer.

Serve over pasta.  Top with green onions, cilantro, crushed pepper, and lemon/lime.

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 Chat-gpt version with vegetables:

Coconut Chicken & Vegetable Khow Suey

Serves 4–6

Ingredients

Chicken & Broth

• 1½ lb boneless chicken thighs (or breasts)

• 1 Tbsp neutral oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 Tbsp fresh ginger, minced

• 2 tsp ground turmeric

• 1½ tsp curry powder (or mild garam masala)

• 1 tsp paprika or Kashmiri chili powder (optional, for color)

• 1 Tbsp chickpea flour (optional but traditional; thickens broth)

• 1 (14 oz) can coconut milk

• 2–2½ cups chicken stock

• Salt, to taste

• Optional: 1 Tbsp fish sauce or soy sauce

Vegetables (mix & match)

• 1 cup carrots, julienned or thinly sliced

• 1 cup cabbage, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 cup mushrooms (shiitake or cremini)

• Optional additions: snow peas, zucchini, spinach, baby corn

Noodles

• 12–16 oz egg noodles
  (spaghetti works surprisingly well if that’s what you have)

Toppings (important!)

Choose several:

• Fried shallots or onions

• Crispy garlic

• Chopped cilantro

• Sliced scallions

• Lime wedges

• Chili oil or sambal oelek

• Toasted peanuts

• Hard-boiled eggs, halved

• Crispy noodles or chow mein strips

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Instructions

1. Cook the Chicken

• Place chicken in a pot, cover with water, add a pinch of salt.

• Simmer gently for 15–20 minutes until cooked through.

• Remove chicken, cool slightly, then shred.

• Reserve 2 cups of the cooking liquid.

(Shortcut: rotisserie chicken works fine — just use stock instead.)

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2. Build the Curry Base

• Heat oil in a large pot over medium heat.

• Sauté onion until soft and lightly golden (8–10 minutes).

• Add garlic and ginger; cook 30 seconds.

• Stir in turmeric, curry powder, paprika, and chickpea flour.

• Cook spices for 1 minute, stirring constantly.

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3. Make the Broth

• Slowly whisk in coconut milk to avoid lumps.

• Add reserved chicken liquid and chicken stock.

• Simmer gently for 10 minutes until slightly thickened.

• Season with salt and fish sauce/soy sauce if using.

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4. Add Chicken & Vegetables

• Add shredded chicken.

• Add vegetables in stages:

  • First: carrots, mushrooms (3–4 minutes)

  • Then: cabbage, bell pepper (2–3 minutes)

  • Last: quick-cooking greens like spinach (30 seconds)

• Taste and adjust seasoning.

The broth should be creamy but pourable — add stock if needed.