Panthe Kowswe Recipe
This Panthe Kowswe is a novel chicken and egg noodles dish. With a generous garnish Chinese Fried noodles, I love this noodle and chicken curry dish. Just try Panthe Kowswe and let me know if you like it !
Ingredients
| Chicken pieces | 2 Pound | |
| Onions | 2 Large, diced | |
| 1/2 cup Planters Peanut Oil | ||
| Garlic powder | 3 Teaspoon | |
| Powdered ginger | 2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| 1 heaping tsp. turmeric | ||
| Milk of one coconut | ||
| Chicken cubes | 2 | |
| 1 tsp. split pea flour | ||
| Juice from one lemon | ||
| Egg noodles package | 1 | |
| 1 pkg. Chinese noodles to be fried | ||
Directions
Brown chicken pieces and onions in Planters Peanut Oil, stir in powders and cook lightly.
Add water to cover.
Put in oven at 350° for half an hour to an hour, uncovered.
Remove and add the milk of one coconut and two chicken cubes.
Cook 15 minutes more on top of the stove and add 1 tsp. of split pea flour and 1 cup of cold water.
Cook an additional five minutes.
Stir in lemon juice.
Cook the egg noodles and serve with the curry.
The package of Chinese noodles should be fried in a bit of Planters Peanut Oil and served as a condiment along with other condiments.
Add water to cover.
Put in oven at 350° for half an hour to an hour, uncovered.
Remove and add the milk of one coconut and two chicken cubes.
Cook 15 minutes more on top of the stove and add 1 tsp. of split pea flour and 1 cup of cold water.
Cook an additional five minutes.
Stir in lemon juice.
Cook the egg noodles and serve with the curry.
The package of Chinese noodles should be fried in a bit of Planters Peanut Oil and served as a condiment along with other condiments.
Chef
