Entree: Thailand – Thai Muslim Cuisine – ข้าวหมกไก่ ➤ Khao Mok Gai (Thai Muslim-style spiced chicken cooked with fragrant turmeric rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (370 g) jasmine rice, rinsed until water runs clear
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) ghee or butter
- 2 tbsp (30 ml) yellow curry powder or Thai curry powder
- 1 tsp (5 ml) ground turmeric
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small onion, finely chopped
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 3 cups (720 ml) chicken stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 ml) salt
- 1 tsp (5 ml) sugar
- Freshly ground black pepper to taste
- 1/4 cup (25 g) fried shallots for garnish
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lemon or lime wedges for serving (optional)

Instructions

1. In a bowl combine the yogurt, 1 tbsp (15 ml) vegetable oil, yellow curry powder, ground turmeric, minced garlic, grated ginger, 1 tsp (5 ml) salt (or fish sauce), and a few grinds of black pepper. Add the chicken thighs and coat thoroughly; marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Heat 1 tbsp (15 ml) ghee or butter and the remaining 1 tbsp (15 ml) oil in a large wide pot over medium-high heat. Brown the marinated chicken 3–4 minutes per side until golden but not fully cooked; remove and set aside.
3. In the same pot add the chopped onion and sauté 3–4 minutes until softened. Add the cinnamon stick, cardamom pods, cloves, and bay leaf; stir 1 minute until fragrant.
4. Add the rinsed jasmine rice to the pot and stir to coat in the spiced onion mixture for 1–2 minutes.
5. Nestle the browned chicken pieces on top of the rice. Pour in 3 cups (720 ml) chicken stock, add 1 tsp (5 ml) sugar, and bring to a gentle simmer. Reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and chicken is cooked through.
6. Turn off the heat and let the pot rest, covered, for 10 minutes to steam. Remove whole spices (optional) and fluff the rice gently with a fork.
7. Melt remaining 1 tbsp (15 ml) ghee or butter and drizzle over the rice. Garnish with fried shallots and chopped cilantro, and serve with lemon or lime wedges.