Turmeric Chicken Rice

Name: Turmeric Chicken Rice
Prep time: 120 min
Cook time: 65 min
Total time: 185 min
Yield: 4
Cuisine: Thai
Ingredients: 2 cups of jasmine rice; 8 in bones chicken pieces; 2 tbsp cooking oil; 1 onion; diced; 2 tomatoes; piece cut into small; 1 cinnamon stick; 2 bay leaves; Some fried shallots; 2 cups water; 1 tbsp slightly slice ginger; 5 garlic cloves; roughly sliced; 2 coriander roots; 0.5 cup homemade buttermilk; 0.5 tsp turmeric powder; 1 tsp mild curry powder; 2 tbsp light soy sauce; 1 bunch coriander; 1 birds’ eye chili; 3 tbsp of vinegar; 1 in ginger; grated; 1 tsp sugar

by Tham Jessica (@jessieinthekitchen)

Prep Time

2hr

Cook Time

1hr 5min

Total Time

3hr 5min

Thai Lunch Dinner Meat

This dish features turmeric rice layered over tender meat with aromatic spices, herbs, and fried shallot, creating incredible flavors and colors enhanced by a tangy dipping sauce.

Ingredients

4 Servings

(1 serving = 2 pieces)

2cups
of jasmine rice
8in
bones chicken pieces
2tbsp
cooking oil
1
onion
diced
2
tomatoes
piece
cut into small
1
cinnamon stick
2
bay leaves
Some fried shallots
2cups
water

Chicken marinade ingredients

1tbsp
slightly slice ginger
5
garlic cloves
roughly sliced
2
coriander roots
1/2cup
homemade buttermilk
1/2tsp
turmeric powder
1tsp
mild curry powder
2tbsp
light soy sauce

Dipping sauce

1
bunch coriander
1
birds’ eye chili
3tbsp
of vinegar
1in
ginger
grated
1tsp
sugar

How to make Turmeric Chicken Rice

1. Pound the garlic, ginger, and coriander roots into a paste with a mortar and pestle with a little salt. Move the paste into a mixing bowl or a plate and blend in the light soy sauce, turmeric, curry powder, and buttermilk. Turn the chicken over to coat. To let the flavours mingle, cover and refrigerate for two hours or overnight.
1. In a large, deep-frying pan, heat up some cooking oil. Before putting the chicken in the heated oil, make sure to remove most of the marinade on each chicken piece, saving the marinade. Sear the chicken till golden brown, about 3–4 minutes. Once browned, turn and sear the other side; We are trying to add some colour to the chicken, not to cook it. Move the chicken onto a platter. With the same pan, set aside about 3 tablespoons of the chicken fat.
1. Sauté the onion with a pinch of salt and cook until the onion is soft. Then add the tomato and cook until the tomato is soft and pulpy. Add the rice and the fried shallots and stir to coat. Add the reserved marinade, water, cinnamon stick and bay leaves. Simmer while stirring. On top of the rice, arrange those sear chicken pieces. Turn down the heat to low and cover. Simmer until the rice is soft and the liquid has evaporated, about 25 to 30 minutes.
1. Once the chicken is done, remove the chicken and keep it covered with foil. Use a fork to fluff up the rice. There will always be a layer of rice that browns and sticks to the bottom of the pot. So, it's crucial to maintain LOW heat to avoid burning the stuck-on rice and giving burnt flavour to your rice.
1. For the dipping sauce, just combine all the ingredients in a bowl, blend it with immersion blender until smooth. Set it aside.
1. To serve, place the rice and chicken on a plate. Sprinkle with coriander and extra fried shallots. Serve with the green dipping sauce and the sweet chilli sauce on the side.