Khao mok gai - Chicken with yellow rice
Meg Saintilan and her son Christopher have nominated Roong Smithisumpun because she is a "great cook ... with such a gift for hospitality".
Photo: Edwina Pickles
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- 500g chicken breast fillets
- 1 tbsp fresh ginger, finely chopped
- 1 tbsp fresh garlic, finely chopped
- ¼ cup yoghurt
- ¼ cup vegetable oil
- ¼ cup butter
- 2 1/2 cups water
- 1 tsp salt
- 350g jasmine rice
- 1 tsp curry powder (for the rice)
- Title:Spice mix
- 1 tsp roasted coriander seeds *
- 1/2 tsp roasted cumin seeds *
- ¼ tsp turmeric
- A pinch of pepper
- ¼ tsp cinnamon
- 2 tsp curry powder
- 1 tsp salt
For the spice mix Grind the spice grind ingredients together in a mortar and pestle.
Cut the chicken into large chunks and place in a bowl with the spice mix plus the ginger, garlic and yoghurt. Stir and marinate for at least 2 hours or overnight.
Preheat oven to 180C. Heat the oil and butter in a wok. Brown the chicken. Transfer to an ovenproof dish, reserving the oil. Cook for 15 minutes or until done.
Cook the rice in salted water.
Reheat the reserved oil, stir in the cooked rice with the curry powder and mix well.
Transfer half the rice to a large non-stick saucepan, then place half the chicken on top.
Do another layer of rice and chicken then pour over the chicken's cooking juices. Warm very gently for 10-15 minutes with the lid on before serving.
To roast the seeds, heat in a dry pan and until aromatic and slightly browned.