Thai cuisine · Dough, Pasta & Rice

Khao Mok Gai

Golden turmeric rice with chicken thighs, cinnamon and cardamom cooked together in one pot, served with a green mint-chili sauce.

Ingredients · for 4 servings

• 800g chicken thighs
• 400g basmati rice
• 2 onions
• 5 garlic cloves
• 4cm piece ginger
• 2 tsp turmeric
• 2 tsp cumin seeds
• 4 cardamom pods
• 1 cinnamon stick
• 3 green chilies
• 1 bunch mint
• 5 tbsp oil

Instructions

1. Slice the onions into thin rings and fry half of them in the oil over medium heat for 8–10 minutes until golden brown; drain the crispy onions on paper towels.
2. Brown the chicken thighs all over in the remaining oil, season with salt and fry for 2 minutes with the turmeric, cumin seeds, bruised cardamom pods and cinnamon stick.
3. Add the rest of the onions, the chopped garlic (reserving two cloves) and the grated ginger, pour in 600ml water and simmer gently, covered, for 25 minutes.
4. Rinse the basmati rice until the water runs clear, add it to the pot, spread evenly around the chicken and cook covered over the lowest heat for 15 minutes.
5. Take the pot off the heat and let it steam for 10 minutes; meanwhile blend the mint, green chilies and the remaining garlic with 4 tbsp water and a little salt into a green sauce.
6. Fluff the rice with a fork, arrange with the chicken, sprinkle with the crispy onions and serve with the mint-chili sauce.