Paleo Khow Suey

  • Paleo, Gluten Free, Dairy Free Paleo, Gluten Free, Dairy Free
  • Serves 2 Serves 2
  • 20 minutes20 minutes


  1. 200 grams chicken
  2. 1/2 cup onion
  3. 1/8th cup garlic
  4. 2 red chilies (small)
  5. 2 green chilies (small)
  6. 1 tsp. ginger
  7. 1 cup coconut milk
  8. 1/2 teaspoon turmeric powder
  9. 1 tablespoon gram/oat flour (chickpea flour/besan)
  10. 2 sprigs Cilantro (Coriander leaves)
  11. 2 sprigs curry leaves
  12. 1 spring onions (preferably scallions/green onions)
  13. 1/2 lime
  14. To taste salt
  15. 1 tbsp. Oil


Bake the thinly sliced onions and garlic in an oven for 7-8 minutes or until golden brown and crispy

1. In a pan heat the oil and saute the chicken for 5-6 minutes

2. Fry this for 5 minutes while stirring occasionally. Now add the chickpea flour, turmeric powder, salt and continue cooking. Stir well so that there are no lumps from the flour. Cook for 5 minutes

3. Your curried chicken should be cooked by now. Add the coconut milk, stir well, and bring to a simme-avoid over heating, cook on a low flame. 

4. Garnish with spring onions and the roasted onions and garlic. Add crushed peanuts for crunch

Nutritional Value

Kcal: 251

Protein (g): 22

Fat (g): 11.8

Carbohydrates (g): 14

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Paleo Khow Suey