Chicken in Yellow Rice

    55 minutes

    This is a one pot Thai dish of chicken and rice flavoured with garlic, coconut milk, cinnamon, cloves and coriander seeds. The dish gets its yellow colour from the turmeric.

    1 person made this

    Serves: 4 

    • 2 each shallots, sliced
    • 5 cloves garlic
    • 1 teaspoon turmeric, ground
    • 1 teaspoon cumin seeds
    • 1 tablespoon coriander seeds
    • 1 teaspoon salt
    • 2 tablespoons vegetable oil
    • 4 each chicken thighs
    • 3 cups (500g) uncooked jasmine rice
    • 2 cups (500ml) coconut milk
    • 2 sticks cinnamon
    • 2 each cloves
    • 2 each bay leaves
    • water, to cook rice
    • 1 each cucumber, sliced
    • 1 stalk spring onion, sliced
    • 1/2 cup crispy fried onions

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a mortar and pestle, smash the shallot, garlic, turmeric, cumin, coriander seeds and salt to create a smooth paste.
    2. In a heavy bottomed saucepan fry the chicken and paste until fragrant.
    3. Add the rice, coconut milk, cinnamon, clove and bay leaf and mix until the turmeric colours everything.
    4. Add enough water to cover the rice by a couple of centimetres. Cook over medium low heat until the rice is done.
    5. To serve scoop out the rice and a chicken and arrange on a platter with the sliced cucumber and spring onions for garnish. Sprinkle with the crispy fried onions. Usually a spicy dipping sauce is served with the chicken.

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