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- Coconut Curry
- -2 cans of coconut milk
- -2 cans of water
- -2 to 3 green chilis
- -handful of cilantro
- -5 tablespoons of gram flour (Besan Ka Atta)
- -2 teaspoons of salt
- -1/2 teaspoon of turmeric
- -1 cup of water
- -4 chicken breasts cut into small cubes
- -3 medium sized onions but into very small pieces
- -1/2 teaspoon of ginger-garlic paste
- -2 small 8oz cans of tomato sauce
- -2 teaspoons of red chili powder
- -paprika to taste
- -1/2 teaspoon of salt
- -Barilla Angel Hair Pasta
- Vegetable Toppings
- -shredded cabbage
- -boiled eggs
- -frozen peas
- -shredded carrots
- -green onions
- -fried onions
- -crushed red pepper
- This dish has 3 main parts: coconut curry, spicy chicken, and pasta. For the coconut curry, place the green chilis, gram flour, and cilantro into a blender with the water to make a paste. Use a large pot and add in 2 cans of coconut milk, 2 cans of water, tumeric, salt, and paste. Once all the ingredients are added, heat the curry on a slow simmer to a boil. (Be sure to stir in only ONE direction!)
- For the Spicy Chicken, you want to caramelize the chopped onions in a large saucepan with oil. I use canola, but you can use your preference. Once the onions are brown (5-10 minutes later) add in the chopped chicken, ginger garlic paste, tomato sauce, red chili powder, salt and paprika. Cook on medium until the oil separates from the chicken.
- Cook one box of angel hair pasta per the package to al dente. Be sure to add salt.
- Finish with all of the garnish by chopping up the cabbage, carrots, & green onions. Boil and chop an egg and in crushed red pepper and lemon to taste. Garnish with packaged fried onions & cilantro.
This has got to be one of the best posts that I ever written, or at least the most delicious. Curry Kausar is a recipe that has been in my family for generations and is hands down my favorite dish… ever! Good news, it’s my husband’s too! Learning how to make this on my own was a little scary, but after face timing my mom quite a few times I finally got it. This dish consists of three main pieces: the coconut curry, the spicy chicken, and the pasta. We love to pile on the toppings so making Curry Kausar means chopping the cabbage, slicing lemons, shredding carrots, the whole nine. This dish originates from Burma so it has the hints of east asian and south asian flavors. I have no idea how my Pakistani family stumbled upon it, but I’m so happy that they did!
I follow my mom’s recipe so I use chicken breasts, standard coconut milk (don’t try to skimp with the low cal) and when it comes to the pasta, Barilla is always best. My mom has always used Barilla’s Angel Hair for Curry Kausar and now it’s strange with any other type of pasta. Because this is a family recipe, so many families have different ways of making it. I remember going over to my friends’ houses as a girl and being so excited that their parents made Curry Kausur only to be so confused! Variations include using beef instead of chicken, fettuccini instead of angel hair pasta, and lemon as a base instead of a garnish. My mom’s version is my favorite and Barilla is always a good choice for simple, wholesome pasta that you can trust.
If you know me, you know that I’m not a big drinker, but something about pasta always makes me feel like I need to be prepared for guests. Clos Du Bois is a great option for a pasta & wine pairing. Since I know little to nothing about wine, I always go for white and something that is fruit oriented and fragrant. The Clos Du Bois Chardonnay is a feminine, elegant wine that pairs beautifully with the contrasting flavors of Curry Kausur.