Kao Mok Gai

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1035
• Protein: 45 g
• Carbs: 100 g
• Fat: 54 g

Ingredients

• 4 piece Chicken leg ( skin-on )
• 400 g Thai or basmati rice ( rinsed )
• 200 ml Coconut milk
• 1 tbsp Turmeric powder
• 1 tbsp Curry powder
• 1 tsp Cumin ground
• 1 tsp Coriander seeds ( crushed )
• 4 piece Garlic ( minced )
• 1 piece Yellow onion ( sliced )
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp Peanut oil
• 50 g Fried onions
• 1 piece Fresh cilantro ( for the sauce )
• 2 piece Thai chili ( seeded )
• 3 tbsp Rice vinegar
• 400 ml Mineral water
• 400 ml Chicken broth

Instructions

1. Chicken Marinade

   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. Searing the Meat

   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. Coating the Rice

   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. Braising

   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. Preparing Nam Jim Sauce

   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.

Chef's tips

• 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.

Storage

Store for up to 3 days in the fridge. Reheat covered with a splash of water to keep the rice moist.