← Nouns Cooking · Thai

Ingredients

• 1 kg chicken legs, cut into thighs and drumsticks
• 3 tbsp Curry powder
• 1 tsp Ground turmeric
• 4 tbsp plain yoghurt
• 1 tsp Salt
• 1 tsp Sugar
• 3 tbsp ghee or butter
• 6 cloves Garlic, minced
• 3 Shallot, sliced
• 400 g raw jasmine rice, rinsed and drained
• 1 tbsp Curry powder
• 1 tsp Ground turmeric
• 1 Cinnamon stick
• 3 cardamom pods, cracked
• 2 Bay leaves
• 650 ml chicken stock
• 1 tsp Salt
• 1 handful mint leaves
• 2 Green chilli
• 2 cloves Garlic
• 3 tbsp white vinegar
• 3 tbsp Sugar
• ½ tsp Salt
• 4 tbsp Crispy fried shallots
• 1 Cucumber, sliced

Method

1. Mix the chicken with the curry powder, turmeric, yoghurt, salt and sugar and leave to marinate for 1 hour (or overnight in the fridge).
2. Heat the ghee in a large heavy casserole over medium-high heat and brown the chicken for 3–4 minutes per side. Set aside.
3. Lower the heat to medium, add the garlic and shallots and fry for 2 minutes until soft. Add the rice, curry powder, turmeric and whole spices and stir for 2 minutes until every grain is coated and golden.
4. Pour in the stock and salt, bring to the boil and nestle the chicken into the rice. Cover tightly and cook over the lowest heat for 30–35 min, until the rice is tender and the chicken reaches 75°C (165°F). Rest, covered, for 10 min.
5. Meanwhile blitz or pound the mint, chilli and garlic, then stir in the vinegar, sugar and salt until dissolved.
6. Fluff the rice, pile onto plates with the chicken, scatter with fried shallots and serve with cucumber and the mint sauce.

Tips

• A lid that seals well matters: put a sheet of foil under it if it rattles.
• For dairy-free, use oil instead of ghee and coconut milk instead of yoghurt.

Sources

Written in our own words after cross-checking these recipes:

Eating Thai Food Hot Thai Kitchen