This is a Southern Thai Muslim curry and the taste very much reflects that. The flavours are quite complex and difficult to describe, but they are savoury, mild, and slightly creamy. This is one of our favourite curries, but it is very difficult to find outside of Thailand. We think that this recipe is as close as you can get in your own kitchen – hopefully you will agree after tasting it!
This will make enough for 4 servings, so adjust as needed, and you will need a rice cooker to replicate it. It is a bit more involved and time consuming to prepare and cook than a lot of other recipes, but the flavour is more than worth the extra effort!
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Special Cooking Equipment Used
Step 1: Start by using a fork to prick the chicken legs so that when you marinate it the flavours get inside the meat.
Step 2: Now place all of the herbs and spices into a mixing bowl, so 1 tbsp curry powder, 2 tbsp turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 tbsp salt, 1 tbsp sugar, 1 teaspoon ground cinnamon and 1 teaspoon ground bay leaves. Stir together, then add 70g of natural yoghurt and 50ml of fresh whole milk. Mix the marinade together thoroughly, then add in the 4 chicken legs, and rub the marinade into the chicken. Leave the chicken to marinate for at least 3 hours, although we left ours overnight.
Step 3: Once the chicken has finished marinating, heat 130g of salted butter in a wok or pan on a medium heat, and once it starts to melt, add in 1/4 cup of sliced shallots, and fry the shallots in the butter for about 5 minutes.
Step 4: Now fry the marinated chicken legs in the butter and shallots, just until they begin to brown. The aim her is not to cook them, just to brown them slightly, so don’t cook them for too long. Once they begin to brown just set them aside.
Step 5: Now pour the leftover marinade into the pan with the butter and shallots, along with 400g of uncooked jasmine rice. Mix the rice in with the sauce and cook for about 3 to 4 minutes.
Step 6: Now pour everything from the wok into a rice cooker, along with 800ml of water. Stir together, then add in the chicken legs, then set the rice cooker to cook. Depending on how big your rice cooker is, you may have to split this up into two batches if you are doing 4 portions.
Step 7: Whilst the curry is cooking in the rice cooker, heat about 1/4 cup of cooking oil in a wok on a high heat. Once the oil is hot, fry 1 cup of sliced shallots until they are crispy and brown, then set aside.
Step 8: Once the chicken and rice have finished cooking in the rice cooker, portion up, then sprinkle on some of the crispy shallots, then serve and enjoy with some sweet chilli sauce and sliced cucumber!
And thats it! We hope you enjoyed this Southern Thai biryani curry recipe. If you did and you would like to see more recipes, please subscribe to our youtube channel and newsletter to be notified when new recipes are published.