A variety of spices are used in marinating this chicken dish to juicy perfection. This delicious collection of spices
combines with other ingredients such as garlic, ginger and yogurt, creating a wonderful flavor. Enhancing a chicken and rice base, Thai
creativity builds on an original Indian dish to make yet another filling and lively meal.
Preparation
- If coriander seeds and cumin seeds are not roasted, in a pan over low heat, put coriander seeds and cumin seeds and
dry fry for about 5 minutes.
- Grind all of the spices together in a mortar or a food processor.
- Cut shallots into thin slices.
- Thoroughly clean chicken legs.
- Thoroughly clean jasmine rice at least twice. Drain well.
Directions
- Put chicken legs, ground mixed spices, garlic, ginger and yogurt into a bowl. Mix and massage chicken legs. Use
fork to poke some holes in chicken so that marinade can seep in. Cover the bowl and marinate for at least 3 hours, overnight preferred.
- Preheat oven at 350F.
- In a pan, heat oil on high heat, add chicken legs into the pan. Brown the chicken.
- Transfer chicken to an ovenproof pan. Cover with foil to prevent burning. Reserve some sauce for rice. Cook in the
oven for another 25-30 minutes or until cooked.
- Do the following while the chicken is cooking. In a rice cooker pot, add rice, reserved sauce from chicken, curry
powder, salt, sugar and water. Stir. Cook the rice.
- Heat the pan, add a little vegetable oil, brown shallots. Set aside.
- Serve rice and chicken on the same plate. Sprinkle shallots over rice.
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Before Cooking
- Serving size: 4-6 persons.
- It is better to marinate the chicken overnight if possible.
- Chicken legs and/or thighs can be used in this dish.
- The curry powder is called Phong Kari in Thailand. You can find it in Asian or Indian grocery stores.
- There is no time limit set for how long to bake chicken. It depends on what part of the chicken, the size of the
meat or how cold the meat starts, so be patient and check from time to time.
- To test if the chicken is cooked, poke with a fork on the thickest part of the meat all the way to the middle of the
piece. Pull out the fork. If pink juice comes out from the holes, it is not cooked. If juice is clear, chicken is cooked.
- Another technique to cook chicken is to place chicken on top of the rice and cook them together in the
rice cooker, instead of using the oven.
Ingredients
3 cups Long grain jasmine rice
4-6 Chicken thighs or legs
1/2 cup Shallots
2 tablespoons Minced garlic
1 1/2 teaspoons Ground ginger
2 teaspoons Curry powder
1 1/2 teaspoons Sugar
1 1/4 teaspoons Salt
1/4 cup Plain yogurt
2 2/3 cups Water
1/4 cup Vegetable oil
Spices for Marinating Chicken
1/2 teaspoon Roasted coriander seeds
1/2 teaspoon Roasted cumin seeds
1/4 teaspoon Turmeric powder
2 Cinnamon sticks
2 teaspoons Curry powder
1 teaspoon Sugar
1 1/2 teaspoons Salt
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