For the paste:
1 tbsp chopped garlic
2 tbsp chopped ginger
1 tbsp turmeric powder
1 tsp coriander seeds, roasted
1 tsp cumin seeds, roasted
1/2 tsp cardamom seeds, roasted
1 piece cassia bark (Ribena-like flavour)
For the chicken:
6 chicken thighs, bone in
8 shallots, peeled and thinly sliced
3 cups jasmine rice, washed
4 cups chicken stock
2 kaffir lime leaves, julienned
Using a pestle and mortar, grind the paste ingredients until smooth.
Coat the chicken thighs with the paste and refrigerate for four hours.
Heat a wok of vegetable oil to 175C and deep-fry the shallots until golden, then drain on kitchen towel.
Deep-fry the chicken until coloured on the outside and place into a deep-sided pot with the shallots, rice and stock.
Bring to the boil, cover and turn the heat down to the lowest setting, add the kaffir lime leaves and cook for approximately 25 minutes.
Serve with a green papaya, chilli, lime and coriander salad.