Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients
½ cup (120ml) plain yogurt
1 teaspoon (5ml) turmeric powder
2 tablespoons (30ml) curry powder
1 tablespoon (15ml) salt
4 chicken thighs, with skin and bones
3 tablespoons (45ml) vegetable oil
2 shallots, chopped
2 garlic cloves, chopped
1 tablespoon (15ml) ginger, chopped
1 ½ cups (360ml) jasmine rice, raw
3 green cardamom pods, whole
1 bay leaf
1 cinnamon stick
2 ½ cups (600ml) chicken stock
Method
In a mixing bowl, add yogurt, turmeric, curry powder, salt and chicken.
Mix together until the marinade is a bright yellow color and the chicken is completely coated.
In a Dutch oven, heat oil over medium-high heat.
Add shallots, garlic and ginger and cook for 2-3 minutes.
Add chicken and excess marinade to the Dutch oven, and cook for 5-6 minutes.
Add stock and bring to a simmer.
Add rice, cinnamon stick, bay leaf and cardamom and stir well.
Bring to a simmer once again, cover and reduce heat to medium low.
Cook for 20-25 minutes, or until rice is tender and has absorbed all the liquid.
Remove from heat and let rest for 5-6 minutes.
Serve equal amounts of chicken and rice in individual bowls.