Ingredients
- 4 chicken thigh cutlets
- 1 tbsp ginger, minced
- 6 coriander roots, finely chopped
- 4 garlic cloves, minced
- ½ cup Greek-style yoghurt
- 2 tbsp fish sauce
- 1 tbsp curry powder
- ½ tsp ground turmeric
- Pinch of salt
- 2 tbsp vegetable oil
- 1 onion, finely diced
- 2 tomatoes, chopped
- 2 cups jasmine rice
- ¼ cup crispy fried shallots
- 2½ cups chicken stock
- 2 bay leaves
- 5 green cardamom pods
- 1 cinnamon stick
- 4 tbsp coriander chopped, to serve
- 2 tbsp crispy fried shallots, to serve
- Sauce:
- 3 tbsp rice wine vinegar
- 1 tsp sugar
- 1 bunch mint leaves
- ¼ cup coriander
- 1 green chilli, chopped
- 1 tbsp ginger, minced
Method
- Place all sauce ingredients in a food processor and blend until finely chopped. Pour into a serving bowl and set aside.
- In a large bowl, add in: ginger, coriander roots, garlic, yoghurt, fish sauce, curry powder, turmeric and salt, mix well until all ingredients are combined. Place chicken into bowl and coat evenly with the mixture. Once coated, transfer chicken to an air-tight container and place in the fridge for 30 minutes (minimum) to marinate.
- Take chicken from fridge and remove and reserve the marinade.
- Using a heavy-based fry pan on medium heat, add oil, then place the chicken carefully into the pan, skin side down. Cook for 4 to 5 minutes until the skin is golden and crispy. Cook the other side of the chicken for 3 minutes and set aside on a separate plate.
- Pour vegetable oil into the pan over medium heat. Place in onions and a pinch of salt and cook for 2 minutes. Add tomato and cook for 2 minutes. Then add in rice and crispy shallots, stirring to combine well.
- Add in the chicken stock, marinade, bay leaves, cardamon and cinnamon stick, and mix through rice. Place the chicken pieces on the rice, cover with a lid, then simmer on low for 25 minutes until rice is cooked.
- Remove bay leaves, cinnamon stick and cardamon pods from the rice. Place a piece of chicken on each plate, then spoon on a generous serve of rice. Top the rice with additional crispy shallots and coriander. Serve the chicken and rice with the mint sauce.
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
