Chicken Khao Suey

In a small frying pan, dry roast the gram flour, ensuring it doesn't burn, then set it aside. Heat oil and sauté garlic paste and turmeric for a minute until the raw flavor is gone.

Add coconut milk and whisk in the toasted gram flour, ensuring there are no lumps. Add salt and water.

Keep the mixture on medium heat until it boils, then lower the heat and cook for 30-45 minutes until it thickens to the desired consistency, stirring every few minutes to prevent burning or lumps. Set aside.

Heat 2 tablespoons of oil and sauté onions until light golden.

Add tomatoes and chili, sautéing for 2-3 minutes until the tomatoes soften. Blend the onion, tomato, and chili mixture with water to a smooth paste and set aside.

In the same pan, add 2 tablespoons of oil and turn to medium heat. Add garlic and ginger paste with whole cumin seeds, sautéing for a minute until the cumin seeds pop.

Add the blended tomato-chili paste and cook for 2-3 minutes. Add salt, black pepper, coriander powder, cumin powder, red chili powder, and turmeric.

Turn the heat to low, cook for a minute, then add sliced chicken. Cook on high heat until the chicken changes color from pink to white. Turn the heat to low, add a cup of water, and cook until the chicken is tender and oil surfaces. Set aside.

Boil the noodles according to packet instructions and place them in a large bowl. Prepare all condiments as desired and place them in small bowls. A variety of condiments is based on personal preference, but lemon, crisps, and some spicy element are necessary to balance flavors.

Warm up the coconut curry and chicken, serving them in medium-sized bowls. To assemble a bowl of Khao Suey, first add the noodles, then the coconut curry and chicken. Top with preferred condiments and mix.

Add lemon and crisps right at the end.