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Panthe Kowswe

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 !
  Chicken pieces 2 Pound
  Salt To Taste
  Turmeric 1 1⁄2 Teaspoon (Or 1 Heaping Teaspoon)
  Diced onions 2 Large
  Coconut milk 1
  Peanut oil 1⁄2 Cup (8 tbs) (Planters Brand)
  Chicken cubes 2
  Garlic powder 3 Teaspoon
  Powdered ginger 2 Teaspoon
  Split pea flour 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Lemon juice 3 Teaspoon
  Egg noodles 7 1⁄2 Ounce (1 Package)
  Chinese noodles 7 1⁄2 Ounce (1 Package)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Panthe Kowswe Recipe