Thai Turmeric Chicken Rice (Khao Mok Gai) | Marion's Kitchen

🥘 Ingredients

• Greek-style yoghurt
  1/2 c
• bay leaves
  2
• chicken pieces (bone-in)
  8
• chicken stock
  2.5 c
• cinnamon stick
  1
• coriander (roughly chopped)
  ?
• coriander roots (roughly chopped)
  3
• fish sauce
  2 tbsp
• fried shallots (crispy, crispy)
  4 tbsp, ?
• garlic (minced)
  4 cloves
• ginger (finely chopped)
  1 tbsp
• green cardamom pods
  5
• ground turmeric
  1/2 tsp
• jasmine rice
  2 c
• mild curry powder
  1 tbsp
• onion (finely diced)
  1
• salt
• tomatoes (ripe, roughly chopped)
  2
• vegetable oil
  2 tbsp

Mint Sauce

• coriander stems and leaves
  4 tbsp
• ginger (finely grated)
  1 tbsp
• green birds' eye chilli
  1
• mint (leaves picked)
  1 bunch
• sugar
  1 tsp
• white vinegar
  3 tbsp

🍳 Cookware

• large, deep, heavy-based frying pan

1. 1

   Use a mortar and pestle to pound garlic , coriander roots , ginger and a pinch of salt to a paste. Transfer the paste to a large bowl and stir through Greek-style yoghurt , ground turmeric , mild curry powder and fish sauce . Add chicken pieces and turn to coat. Cover and place in the fridge for ⏱️ 120 minutes or overnight to marinate.

   garlic: 4 cloves (minced), coriander roots: 3 (roughly chopped), ginger: 1 tbsp (finely chopped), salt, Greek-style yoghurt: 1/2 c, ground turmeric: 1/2 tsp, mild curry powder: 1 tbsp, fish sauce: 2 tbsp, chicken pieces: 8 (bone-in)
2. 2

   Heat vegetable oil in a large, deep, heavy-based frying pan . Use your hands to remove most of the marinade from each chicken piece before placing the chicken into the hot oil. Cook for ⏱️ 3-4 minutes each side or until golden. Transfer the chicken to a plate. Reserve about 3 tablespoons of the chicken fat from the bottom of the pan. Clean the pan.

   vegetable oil: 2 tbsp
3. 3

   Add the reserved chicken fat back into the clean pan over medium-high heat. Add onion and a pinch of salt and cook for ⏱️ 2-3 minutes or until the onion is soft. Then add tomatoes and cook for another ⏱️ 3 minutes or until the tomato is soft and pulpy. Add jasmine rice and fried shallots and stir to coat. Add the reserved marinade, chicken stock , green cardamom pods , cinnamon stick and bay leaves . Bring to a simmer, stirring. Place the chicken pieces on top of the rice. Cover and reduce the heat to low. Simmer for ⏱️ 25 minutes or until the rice is tender and liquid evaporated.

   onion: 1 (finely diced), salt, tomatoes: 2 (ripe, roughly chopped), jasmine rice: 2 c, fried shallots: 4 tbsp (crispy), chicken stock: 2.5 c, green cardamom pods: 5, cinnamon stick: 1, bay leaves: 2
4. 4

   Move the chicken to one side of the pan. Pluck out and discard any of the whole spices and bay leaves you can find. Use a fork to fluff up the rice. To serve, place the rice and chicken on a plate. Sprinkle with coriander and extra fried shallots to serve. Serve with the mint sauce and the sweet chilli sauce on the side.

   coriander: ? (roughly chopped), fried shallots: ? (crispy)

Mint Sauce

1. 1

   For the mint sauce, place mint , coriander stems and leaves , green birds' eye chilli , white vinegar and ginger and sugar in the bowl of a food processor and blend until smooth. Set aside until ready to serve.

   mint: 1 bunch (leaves picked), coriander stems and leaves: 4 tbsp, green birds' eye chilli: 1, white vinegar: 3 tbsp, ginger: 1 tbsp (finely grated), sugar: 1 tsp