Coconut and turmeric chicken with spicy Jasmine rice

This spicy dish will have your guests asking or more.

• Serves: 8
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 60 minutes

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Ingredients

• 4 red chillies, deseeded and chopped (if you want more heat to the dish, add the seeds)
• 6 shallots, chopped
• 6 cloves garlic, crushed
• 30 ml (2 tbsp) ground coriander
• 15 ml (1 tbsp) garam masala
• 30 ml (2 tbsp) ground turmeric
• 15 ml (1 tbsp) water
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) sea salt flakes
• 125 ml (1/2 cup) lime juice
• 500 ml (2 cups) coconut cream
• 15 ml (1 tbsp) brown sugar
• 30 g fresh ginger, sliced
• 8 X ¼ chicken (thigh & drumstick part)

For the rice

• 6 cups cooked Spekko Royal Umbrella Jasmine Rice
• 2 shallots, chopped
• 2 red chillies, deseeded and chopped
• 2 cloves garlic, crushed
• 15 ml (1 tbsp) olive oil
• 5 green onions, chopped
• 2 green chillies, deseeded and chopped
• 30 ml (2 tbsp) dark brown sugar
• 15 ml (1 tbsp) sweet Indonesian soy sauce
• salt to taste
• mint leaves, basil, fried shallots and sliced green onion to garnish

Method

For the chicken

1. Place the chilli, shallots, garlic, coriander, garam masala and turmeric in small bowl and add a tablespoon of water to form a paste. Heat the oil in a saucepan over high heat and add the paste, cook for 1 minute.
2. Add salt, lime juice, coconut, sugar and ginger and bring to the boil.
3. Reduce heat to low, add the chicken and cook uncovered for 20 minutes. Remove from the heat and cover with foil and set aside for 30 minutes to infuse the flavours.
4. Preheat oven to 200 °C.
5. Remove the chicken from the sauce and discard the sauce. Place skin side up on baking tray. Sprinkle with salt and drizzle with remaining tablespoon of oil. Roast for 15 minutes.

For the rice

1. Place cooked rice on a large baking tray and run through with a fork to break up any lumps.
2. Place shallots, chilli and garlic in a food processor or pestle and mortar and process until paste forms.
3. Heat oil in a large frying pan over high heat, add green onion and the green chilli and cook for 30 seconds. Add the shallot paste and rice and cook for 1 minute.
4. Add brown sugar, Indonesian soy sauce and salt and cook whilst stirring for 3 minutes or until rice is fully coated and warmed through.
5. To serve, top rice with mint leaves and fried shallots. Sprinkle chicken with sliced green onions and basil leaves and serve with lime wedges.
6. Serve family style on platters.