This recipe is one from Marion's kitchen (https://www.marionskitchen.com/). I made it a few times and it turned out really well. Not being a big fan of minty sauces we left this part out. Still, the meal was a roaring success.
I modified the recipe a little bit from its original on the website and reproduce it in this write up.
- 4 garlic cloves
- coriander (I took some frozen, cut up leaves)
- 1 Tbsp grated ginger
- 1 knob galangal, grated
- 1/2 cup yoghurt (i used Greek style, but also vanilla)
- 1/2 tsp ground turmeric
- 1 Tbsp mild curry powder
- 2 Tbsp fish sauce
- 6 chicken thighs (I deboned them)
- 2 Tbsp olive oil
- 1 onion, finely diced
- 1 ripe tomato, roughly chopped
- 2 tsp shallots (in oil)
- 5 green cardamon pods
- 1 tsp cinnamon
- 2 bay leaves
- use a mortar and pestle to point the garlic, coriander, ginger, galangal to a paste (I added a little bit of oil to help the process)
- transfer the paste to a large bowl and mix with the yoghurt, curry power, and fish sauce
- add the chicken thighs (I deboned them and used the bones to make a chicken broth used later) and thoroughly coat them
- cover and keep marinating for a few hours
- heat the oil in a large, deep frying pan
- remove most of the marinade as before placing the thighs in the hot oil
- cook 3-4 minutes each side until golden then transfer the chicken to a plate
- sweat onion in the still hot pan
- add the tomato and cook for a few minutes until the tomato turns mushy
- add the rice, shallots, marinade, cardamon, cinnamon and bay leaves into the pan - stir
- add the chicken stock (I used some made from the thigh bones)
- place the chicken on top of the rice
- cover and let it simmer for approx 25' until the rice is tender and the liquid soaked up
- discard cardamon and bay leaves
- fluff up the rice before serving