[Thailand] How to cook Yellow chicken rice

Ingredients

• 4 chicken leg quarters
• 2 tsp freshly ground black pepper
• 1 tbsp Malaysian curry powder
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp chilli powder
• 125 g (4 oz/½ cup) Greek-style yoghurt
• 60 ml (2 fl oz/¼ cup) vegetable oil
• 1 small onion, halved and very thinly sliced
• 4 garlic cloves, crushed
• 400 g (14 oz/2 cups) jasmine rice, rinsed
• 375 ml (12½ fl oz/1½ cups) boiling water
• 200 ml (7 fl oz) coconut milk
• 1 cinnamon stick
• 6 cardamom pods, crushed

• 110 g (1 cup) thinly sliced red Asian shallots
• 500 ml (2 cups) vegetable oil

• 80 ml (2½ fl oz/⅓ cup) clear rice vinegar
• 1½ tbsp caster (superfine) sugar
• 1 tsp salt
• 2 medium green chillies, finely chopped
• 2 spring onions (scallions), trimmed and very finely chopped
• 1½ tbsp finely chopped fresh ginger
• large handful of coriander (cilantro), finely chopped

• fried shallots (recipe above)
• sliced cucumber and tomato (optional)

Directions