This popular Burmese dish is usually served with spaghetti. Substituting with Shiratake noodles will add only 30 kcal (per 8 oz package serving) and 5 g fibre (0 net carbs). If you want to use pasta, I’d suggest to use a whole wheat version or rice noodles for a gluten free option. The sauce is thin and any pasta absorbs the flavors well.
3 tbsp coconut oil for sauteing, divided.
2 onions, finely chopped
1 Roma tomato, finely chopped
2 large cardamom pods
1 cinnamon stick
1/2 tsp turmeric
1/2 tsp red chili powder
1/2 tsp cumin seed powder
1/2 tsp coriander powder
salt to taste
2 lbs boneless chicken, cut thinly
1 tbsp each of garlic and ginger paste (you may grate fresh if you wish).
2 cans of coconut milk (unsweetened)
2 tbsp of “Besan” or chickpea flour or coconut flour for thickening the sauce.
3 boiled eggs, chopped
1 bunch green onions chopped
1/2 garlic, chopped and fried
1 onion, fried or use fried onions
1 tbsp dried red chili
- Heat oil in a pot, add onions and cook until soft and caramelized. Add tomatoes and cook thoroughly. Add all spices.
- In a blender take spice mix and blend with coconut milk.
- In the meantime, heat remaining oil, add garlic and ginger and saute chicken until slightly brown and no longer pink. Add coconut mixture to this and let cook to combine all flavors.
- Once flavors have cooked together for 10 minutes, add chickpea flour or coconut flower (it’s best to to mix in water or coconut milk so it doesn’t clump) to the curry.
- Cook for another 10 minutes or so (if you use “Besan” or chickpea flour, you want to cook it until its cooked and you no longer smell the “flour” in the curry. Alternatively you can taste it until you know the chickpea flavor is mixed and gone).
Serve over your favorite spaghetti pasta or noodles. Use Shiratake noodles for a lower carb/keto option. Garnish as you wish.
Estimated Nutrition Facts (curry with garnishes): 331 kcal, 22 g fat, 7 g carbohydrates (3 g fibre), and 28 g protein.