Photograph of the finished Khao mok gai

Thailand · Cơm gà nghệ kiểu Hồi giáo Thái

Khao mok gai

45 min Hands-on time + 50 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 400 g
  • Photograph of Chicken thighs Chicken thighs 720 g
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Curry powder Curry powder 16 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Onion Onion 160 g
  • Photograph of Garlic Garlic 32 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 120 g
  • Photograph of Chicken broth Chicken broth 720 ml
  • Photograph of Crispy fried shallots Crispy fried shallots 32 g
  • Photograph of Coriander Coriander 20 g

Method

  1. 1 Marinate the chicken thighs with yogurt, turmeric powder, curry powder, garam masala, minced garlic, and minced ginger for 30 minutes.
  2. 2 Rinse the basmati rice and soak it in water for 20 minutes until the grains swell and lengthen, then drain thoroughly.
  3. 3 Sear the chicken for 6 minutes on each side until golden brown, then remove and reserve the marinade in the pan.
  4. 4 Sauté the onions in a pot for 3 minutes, add the rice and stir for 2 minutes, then pour in the chicken broth.
  5. 5 Arrange the chicken on top of the rice, cover and cook over low heat for 25 minutes, then let it simmer for another 10 minutes.
  6. 6 Fluff the rice, sprinkle with fried onions and cilantro before serving.

With an appliance

  • Oven 45 min

    Replace step 5: After arranging the chicken on the rice, cover the pot tightly and cook on the middle rack of the oven at 180 degrees for 25 minutes, then remove and let it rest with the lid on for 10 minutes. Steps 3 and 4 are still done on the stovetop to sear the chicken and release the aroma of the onions.

Start cooking