Khao Mok Gai

Khao mok gai is Thailand's golden, fragrant chicken rice: spiced chicken steamed over turmeric-yellow rice until everything is perfumed with cumin, coriander, and cinnamon. Served with a sweet-sour chilli sauce and cucumber, it is a complete, comforting meal.

Prep time

20 mins

Cook time

40 mins

Total time

60 mins

Servings

4 servings

Calories

520

Ingredients

• 4 chicken thighs, bone-in
• 2 cups basmati rice, rinsed
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 2 1/2 cups chicken stock
• 2 tablespoons vegetable oil
• Cucumber slices, to serve
• Sweet chilli sauce, to serve

Instructions

1. Rub the chicken with the curry powder, turmeric, cumin, and coriander, and rest for 15 minutes.
2. Heat the oil in a pot and sear the chicken until golden on both sides, about 4 minutes per side.
3. Remove the chicken, then soften the onion, garlic, and ginger in the same pot for 3 minutes.
4. Add the rice, cinnamon stick, and stock, and stir once to combine.
5. Nestle the chicken back on top, cover tightly, and cook on the lowest heat for 25 minutes.
6. Rest for 10 minutes, then serve with cucumber and sweet chilli sauce.

Pro tips

• Do not lift the lid while the rice steams — the trapped steam cooks it evenly.
• Resting the rice after cooking lets the grains firm up and separate.
• Marinating the chicken, even briefly, makes a big difference to the flavor.

Frequently asked questions