For the paste:

1 tbsp chopped garlic

2 tbsp chopped ginger

1 tbsp turmeric powder

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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

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4 cups chicken stock

2 kaffir lime leaves, julienned

1

Using a pestle and mortar, grind the paste ingredients until smooth.

2

Coat the chicken thighs with the paste and refrigerate for four hours.

3

Heat a wok of vegetable oil to 175C and deep-fry the shallots until golden, then drain on kitchen towel.

4

Deep-fry the chicken until coloured on the outside and place into a deep-sided pot with the shallots, rice and stock.

5

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.

6

Serve with a green papaya, chilli, lime and coriander salad.