Chicken Khow Suey
Noodles • India
How to Make Chicken Khow Suey (Traditional & Healthy Version)
Chicken Khow Suey is a comforting noodle-based dish that has found a unique place in Indian cuisine, especially in Eastern regions like Kolkata and Assam, where Burmese influences blend beautifully with Indian flavors. The dish features tender chicken simmered in a coconut milk-based curry, served over wheat noodles (atta noodles), and topped with a variety of garnishes like fried onions, lemon wedges, and fresh dhania (coriander). The Indian adaptation incorporates local spices such as haldi (turmeric), mirch (chilli powder), and garam masala, making it a flavorful and wholesome meal. Khow Suey is not only delicious but also versatile, often prepared during special occasions and family gatherings. Its mild-yet-complex flavors appeal to both adults and children, making it a popular choice for festive celebrations like Durga Puja or Holi. The balance of protein, carbohydrates, and healthy fats in every serving makes it ideal for those tracking calories or aiming for a balanced diet. This healthy Chicken Khow Suey recipe brings together the best of regional Indian ingredients while honoring its roots, delivering a meal that is as nourishing as it is satisfying.
Ingredients(for 1 bowl per person (approx. 300g))
- 200g Chicken breast (boneless, cut into cubes)
- 100g Atta noodles (whole wheat noodles)
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (crushed)
- 1 inch Ginger (grated)
- 1 cup Coconut milk (homemade or canned)
- 1/2 tsp Haldi (turmeric)
- 1/2 tsp Mirch powder (red chilli)
- to taste Salt
- 1/2 tsp Garam masala
- 2 tbsp Dhania (fresh coriander) (chopped, for garnish)
- 1/2 Lemon (cut into wedges)
- 2 tbsp Fried onions (for topping) - optional
- 1 tbsp Oil (mustard oil preferred)
Instructions
- 1
Boil atta noodles in salted water until just cooked. Drain and keep aside.
7 minutes
Do not overcook noodles; rinse with cold water for perfect texture.
- 2
Heat oil in a kadhai. Add chopped onions, ginger, and garlic. Sauté till golden brown.
5 minutes
Use mustard oil for authentic flavor and aroma.
- 3
Add chicken cubes and sauté till lightly browned. Sprinkle haldi, mirch powder, and garam masala.
5 minutes
Season chicken well and cook on medium heat to retain juiciness.
- 4
Pour in coconut milk and bring to a gentle simmer. Cook till chicken is tender and curry thickens.
7 minutes
Stir occasionally to prevent sticking; adjust salt as needed.
Why This Dish is Healthy
This recipe uses lean chicken breast, whole wheat noodles, and coconut milk, making it lower in saturated fat and higher in fiber compared to traditional versions. Minimal oil and fresh ingredients boost its nutritional value. The balance of macros supports weight management, muscle maintenance, and sustained energy, making it ideal for calorie-conscious eaters and those looking for wholesome meals.
Chicken Khow Suey is rich in protein from chicken, healthy carbohydrates from atta noodles, and good fats from coconut milk. It delivers a balanced macro profile with 395 calories, 18g protein, 44g carbs, and 16g fat per serving. Vitamins like B6 and B12 from chicken, antioxidants from haldi, and minerals such as potassium and magnesium from coconut milk make it nourishing. The dish is also packed with fiber from whole wheat noodles and fresh vegetables.
Pro Tips
- 💡Tip 1: Always use fresh coconut milk for richer flavor.
- 💡Tip 2: Add a pinch of roasted besan (gram flour) to thicken the curry.
- 💡Tip 3: Prepare garnishes in advance for quick assembly during festivals.
Storage & Serving
Store curry and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat gently and add fresh garnishes before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 395.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 44.0 g |
| Total Fat | 16.0 g |
