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How to make it

  • Marinate the chicken with half the paste, fish sauce and yogurt. Refrigerate for at least an hour. Set aside the remaining paste for the rice.
  • Heat the oil in a large wide pot over medium-high heat. Fry the shallot till golden. Add the remaining seasoning paste, cassia, cardamom, and bay leaf. Fry until aromatic, 1 to 2 minutes.
  • Add the tomato, cilantro, and mint. Cook, stirring until the tomato breaks down. Add the chicken, and stir.
  • When the chicken has lost its rawness, add the rice and combine well. Cook while stirring in between until the rice turns opaque. Then add the stock and 1/4 cup yoghurt.
  • Lower the heat slightly. Cook for 3 to 5 minutes more, stirring occasionally, until most of the liquid has been absorbed.
  • Cover and cook for 25 to 30 minutes. Lift the lid to make sure the rice is cooked. Turn off the heat and let the rice rest for 10 minutes. Fluff the rice and turn the chicken.
  • Garnish with fried shallots & cilantro Let the rice sit for another 10 minutes before serving with cucumbers and Thai sweet chili sauce.

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