Kao Mok Gai
Ingredients
- 4 pcChicken leg (skin-on)
- 400 gThai or basmati rice (rinsed)
- 200 mlCoconut milk
- 1 tbspTurmeric powder
- 1 tbspCurry powder
- 1 tspCumin ground
- 1 tspCoriander seeds (crushed)
- 4 pcGarlic (minced)
- 1 pcYellow onion (sliced)
- 2 tbspfish sauce
- 1 tbsppalm sugar
- 2 tbspPeanut oil
- 50 gFried onions
- 1 pcFresh cilantro (for the sauce)
- 2 pcThai chili (seeded)
- 3 tbspRice vinegar
- 400 mlMineral water
- 400 mlChicken broth
Method
Tender chicken with a vibrant yellow hue resting on a bed of Thai rice infused with turmeric and warm spices. The aroma of toasted cumin and coriander meets the brightness of a tangy green dipping sauce.
- 1
In a mortar, crush the garlic with turmeric, curry, cumin, ginger, and coriander seeds. Rub the chicken thighs with this mixture and fish sauce. Let it rest for the spices to penetrate the meat.
- 2
Heat the oil in a sauté pan. Place the chicken skin-side down. Let it brown until the skin is well colored and renders some fat. Remove and set aside.
- 3
In the same sauté pan, sauté the sliced onion. Pour in the Thai rice and stir until the grains become translucent. Add palm sugar for a slight caramelization.
- 4
Pour in the coconut milk and chicken broth. Place the chicken back on the rice. Cover tightly. Let it cook over low heat until the liquid is completely absorbed and the rice is dry and grain by grain.
- 5
Blend fresh coriander, Thai chilies, rice vinegar, and a little garlic. The sauce should be fluid and quite acidic to cut through the richness of the coconut milk.
Frequently asked questions
How do you get this dish right?
- The rice is ready when it no longer sticks to the bottom of the pan and is perfectly dry.
- Don't skip the fried onions; they provide the essential crunch.
How long does this dish keep?
Store for up to 3 days in the fridge. Reheat covered with a splash of water to keep the rice moist.
