Chicken Kaukswe

Name: Thermomix recipe: Chicken Kaukswe
Prep time: 2 h
Cook time: 2 h
Ingredients: 1 whole free range chicken; 3 - 4 Tablespoons ground turmeric; Enough water to almost cover chicken; 200 Grams rinsed yellow lentils or split peas; 1 Litre coconut cream approx, less or more depending on how many you are serving; pink salt flakes to taste; 200 Grams fresh lemon juice; 5 - 6 cloves garlic; 2 brown onion peeled and quartered; 50 Grams fresh ginger; 3 cm shrimp cake or paste; 2 dried chillies; 2 Tablespoons ground turmeric; 50 Grams Extra Virgin Olive Oil (EVOO); 5 - 6 Air Fryer Boiled Eggs hard, peeled, sliced; 1/2 small cabbage, finely shredded; 5 - 6 spring onions or shallots, sliced; Crispy noodles; 1 Batch Egg Noodles prepared and ready to serve; 1 Handful fresh coriander or cilantro leaves; 2 red chilli sliced; 2 White onions, sliced and soaked in cold water; Lemon wedges

Serves 8 Prep Time 2 hours Cook Time 2 hours Rated: Print

This is one of my absolute faves. It uses the Thermomix, but just for prep. It really does benefit from being cooked slowly to develop flavour. Enjoy.

Chicken Kaukswe

I have made this many times over the years and have added a few touches here and there. It ended up in Keeping it Simple, which has entirely sold out around the world now. The e-version is part of your Insider Club membership, so you really should join us to Keep it Simple!

Here we have Chicken Kaukswe, a Burmese (P.C. Myanmar) curry, very mild, very fragrant with any number of possible variations. The recipe I worked from originally was one my mother used to make who had been given it by a Burmese friend, and because I like to think I'm Australia's answer to Nigella Lawson, I have tweaked it a few times, and Thermomixed and induction-ed it as well...enjoy! (This is not unlike my Mexican Chicken Soup, or the Pad Thai though different flavours completely...but the same help yourself idea...which you will remember I love!)

Check out below some of our other fantastic recipes that appear in Keeping it Simple, then join us to get it all for free!

Sticky Pork And Noodle Salad

Honey Oat Dinner Rolls

Weeknight Beefy Stew

Coconut Macaroon Mess

Turmeric and Chilli Roast Lamb

Jam Popovers

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Need

The Chicken
1 whole free range chicken
3 - 4 Tablespoons ground turmeric
Enough water to almost cover chicken
200 Grams rinsed yellow lentils or split peas
1 Litre coconut cream approx, less or more depending on how many you are serving Recipe
pink salt flakes to taste BUY
200 Grams fresh lemon juice
The Curry Paste
5 - 6 cloves garlic
2 brown onion peeled and quartered
50 Grams fresh ginger
3 cm shrimp cake or paste
2 dried chillies
2 Tablespoons ground turmeric
50 Grams Extra Virgin Olive Oil (EVOO) BUY
The Accompaniments
5 - 6 Air Fryer Boiled Eggs hard, peeled, sliced Recipe
1/2 small cabbage, finely shredded
5 - 6 spring onions or shallots, sliced
Crispy noodles
1 Batch Egg Noodles prepared and ready to serve Recipe
1 Handful fresh coriander or cilantro leaves
2 red chilli sliced
2 White onions, sliced and soaked in cold water
Lemon wedges

Do

1: Rub chicken with turmeric and place into large pot. Fill almost to cover the chicken with water and simmer on medium heat for approximately 30 minutes or until chicken is well cooked. Turn chicken over and allow to cool before removing flesh from bones and discarding bones.
2: Make curry paste by putting all paste ingredients into Thermomix bowl. Blend 4 sec/speed 7. Scrape down lid and sides of bowl and repeat. Scrape down before sautéing 5 min/Varoma/speed 1. Place into pot with de-boned chicken and stock. Add lentils and cook on medium heat for 15 minutes.
3: Reduce to a slow simmer and add 1 tin of coconut cream, salt and lemon juice. Simmer for up to an hour or until flavours are well blended and lentils are disintegrated. Add additional coconut cream if soup thickens up too much or as needed. (It bears noting that this tastes better the next day...so the Curry No Hurry adage holds...the flavours meld together better if time is on your side.)
4: Prepare accompaniments in separate dishes and allow everyone to help themselves, ladling the hot curry soup last over the top of noodles, cabbage, herbs, onions and eggs etc.

Serve in great big bowls with all the fresh stuff as listed above.

The great thing about this dish is that it can serve as many as you need it to, simply by adding accompaniments, or lentils and stock ad infinitum! It is dinner party friendly.

Served with

Garlic and Spring Onion Naan

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!