Pattani chicken pot with spices

Pattani chicken pot with spices. Photo / Ian Jones

For the paste:
1 tbsp chopped garlic
2 tbsp chopped ginger
1 tbsp turmeric powder
1 tsp coriander seeds, roasted
1 tsp cumin seeds, roasted
1/2 tsp cardamom seeds, roasted
1 piece cassia bark (Ribena-like flavour)

For the chicken:
6 chicken thighs, bone in
8 shallots, peeled and thinly sliced
3 cups jasmine rice, washed
4 cups chicken stock
2 kaffir lime leaves, julienned

1 Using a pestle and mortar, grind the paste ingredients until smooth.

2 Coat the chicken thighs with the paste and refrigerate for four hours.

3 Heat a wok of vegetable oil to 175C and deep-fry the shallots until golden, then drain on kitchen towel.

4 Deep-fry the chicken until coloured on the outside and place into a deep-sided pot with the shallots, rice and stock.

5 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.

6 Serve with a green papaya, chilli, lime and coriander salad.