For the paste:
1 Tbsp | Garlic, chopped |
2 Tbsp | Fresh ginger, chopped |
1 Tbsp | Turmeric |
1 tsp | Coriander seeds, roasted |
1 tsp | Cumin seeds, roasted |
½ tsp | Cardamom seeds, roasted |
1 piece | Cassia bark |
For the chicken:
8 | Shallots, peeled and thinly sliced |
6 | Chicken thighs, bone in (Main) |
3 cups | Jasmine rice, washed |
4 cups | Chicken stock |
2 | Kaffir lime leaves, julienned |
Directions
- Using a pestle and mortar, grind the paste ingredients until smooth.
- Coat the chicken thighs with the paste and refrigerate for four hours.
- Heat a wok of vegetable oil to 175C and deep-fry the shallots until golden, then drain on kitchen towel.
- Deep-fry the chicken until coloured on the outside and place into a deep-sided pot with the shallots, rice and stock.
- Bring to the boil, cover and turn the heat down to the lowest setting, add the kaffir lime leaves and cook for approximately 25 minutes.
- Serve with a green papaya, chilli, lime and coriander salad.