"This is a simple one-pot chicken-and-rice dish, but the turmeric adds color, spice and flavor," Edward Lee says. "That makes it a winner in my house." He recommends using a whole organic chicken so you know exactly where the bird came from and serving the dish family-style.
Ingredients
- 1/2 tsp ground cinnamon
- lime wedges, for serving
- mint leaves, for serving
- sliced cucumbers, for serving
- plain whole yogurt, for serving
- 3 cup chicken stock
- 11/2 tbsp Asian fish sauce
- 3 bay leaf
- 2 cup jasmine rice
- 1/2 tsp ground cumin
- 1 4 1/2-pound chicken, cut into 8 pieces
- 2 tsp curry powder
- 2 plum tomatoes, chopped
- 4 garlic cloves, minced
- 1 tbsp finely chopped peeled fresh ginger
- 1 small onion, chopped
- 11/2 tsp ground turmeric
- 2 tbsp unsalted butter
- freshly ground pepper
- kosher salt
Directions
- Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.
- Add the onion, ginger and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly until fragrant, about 1 minute. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.
- Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover and let stand for 5 minutes. Serve with yogurt, cucumbers, mint and lime wedges.
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Recipe Credit: Edward Lee
Image Credit: Fredrika Stjärne
