[Thailan] How to cook Chicken rice pilaf (kao mok gai)

Ingredients

• 1 tbsp washed and coarsely chopped coriander roots
• 2 tbsp coarsely chopped ginger
• 1 tbsp coarsely chopped garlic
• 1 tbsp coarsely chopped fresh turmeric
• pinch salt (1 g)
• 3 tbsp(heaped) curry powder
• 1 tsp ground turmeric
• 6 chicken marylands, cut into 3-4 pieces each (ask your butcher to do this)
• 60 ml (¼ cup) fish sauce, plus extra, for seasoning
• large pinch sugar (2 g)
• 80 ml (⅓ cup) yoghurt or soured milk

• 80-100 ml ghee
• 1 cup thinly sliced red Asian shallots
• pinch salt (1g)
• 2 bay leaves
• 2 pieces cassia bark, lightly toasted
• 4-6 cardamom pods, lightly toasted
• 250 g cherry tomatoes, halved
• 1 cup chopped mint leaves
• 1 cup chopped coriander leaves
• 2 tsp curry powder, or to taste
• 800 g (4 cups) aged jasmine rice, rinsed (see Note)
• 1.25 litres (5 cups) hot chicken stock
• 1 pandanus leaf, knotted

• Deep-fried shallots, chopped coriander leaves, Lebanese cucumber batons and sweet chilli sauce

Directions