Thai Tumeric Chicken Rice 'Khao Mok Gai'

Ingredients: (Serves 2)

4 bone-in chicken pieces (thighs and drumsticks)

1/2 onion (peeled and finely diced)

1 ripe tomato (roughly chopped)

1 cup rice (washed and drained)

1 tbsp. crispy fried shallots 

1 1/4 cups water

1/2 tsp. chicken stock granules (to taste)

3 cardamon pods

1/2 cinnamon stick

1 bay leaf

a pinch of salt

2 tbsp. cooking oil 

Marinade: (for chicken)

2 garlic cloves (peeled)

1 1/2 coriander roots (washed and roughly chopped)

1/2 tbsp. ginger (peeled and finely chopped)

a pinch of salt

1/4 cup Greek yogurt

1/4 tsp. ground tumeric

1/2 tbsp. curry powder

1 tbsp. fish sauce

Methods:

1. Using a mortar and pestle, pound garlic, coriander roots, ginger and a pinch of salt to a paste.  Transfer to a large bowl and stir through yogurt, ground tumeric, curry powder and fish sauce.  Add chicken pieces and turn to coat.  Cover and place in the fridge to marinate overnight.
2. In a medium heated wok, add cooking oil.  Use hand to remove most of the marinade from each chicken pieces before placing them into the hot oil.  Cook 3-4 minutes each side until golden.  Transfer chicken to a plate.  Reserve 2 tablespoon of the chicken fat from the bottom of the wok, and clean the wok.
3. Add the 2 tablespoon of oil back into the medium heated wok, add onion and pinch of salt, cook until soft.  Then add tomato, and cook until soft.  Next, add rice and fried shallots, stir to coat.  Then add the reserved marinade, water, chicken stock granules, cardamon, cinnamon and bay leaf.  Bring to simmer, stirring, then off the heat.  Transfer into the bowl of the rice cooker.  Place chicken pieces on top of the rice.  Switch on the rice cooker and let it cook until done.  Leave it for about 15-20 minutes at 'keep warm.'  
4. Fluff rice with a rice spatula, remove spices and serve the rice in individual plate, with chicken pieces over the rice.  I serve this yummylicious tumeric chicken rice with my homemade 'Thai Sweet Chili Sauce.'  To obtain the recipe click here

This recipe is adapted from 'Marion's Kitchen' with slight amendments to suit my cooking preference.