Yellow chicken rice

Yellow chicken rice

Leanne Kitchen

This dish is Thailand’s answer to biryani. The local name is khao mok gai, meaning rice with chicken. It’s very popular among the Muslim–Thai population and has Indian/Persian influences. The rice is cooked along with the chicken and spices to produce a beautifully aromatic one-pot dish.


Quantity Ingredient
4 chicken leg quarters
2 teaspoons freshly ground black pepper
1 tablespoon malaysian curry powder
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli powder
125g greek-style yoghurt
60ml vegetable oil
1 small onion, halved and very thinly sliced
4 garlic cloves, crushed
400g jasmine rice, rinsed
375ml water, boiling
200ml coconut milk
1 cinnamon stick
6 cardamom pods, crushed


Quantity Ingredient
80ml clear rice vinegar
1 1/2 tablespoons caster sugar
1 teaspoon salt
2 medium green chillies, finely chopped
2 spring onions, trimmed and very finely chopped
1 1/2 tablespoons finely chopped fresh ginger
large handful coriander, finely chopped

To serve

Quantity Ingredient
Fried shallots
tomato, sliced, (optional)
cucumber, sliced, (optional)


  1. Using a large, sharp knife, cut through the middle joint of each chicken leg quarter to separate the thigh from the drumstick. Trim the excess backbone from the thighs and cut each thigh in half through the middle thigh bone.
  2. Combine the pepper, curry powder, turmeric, cumin, coriander and chilli powder in a bowl. Transfer half this mixture and the yoghurt to a large bowl, reserving the remaining spice mixture. Add the chicken to the bowl and, using your hands, rub the mixture all over the chicken. Cover the bowl with plastic wrap and refrigerate for 4 hours or overnight.
  3. Wipe any excess marinade off the chicken and discard the marinade.
  4. Preheat the oven to 180°C. Heat half the vegetable oil in a large ovenproof casserole over medium heat. Add the chicken and cook, turning often, for 6 minutes or until deep golden.
  5. Transfer to a plate. Add the remaining oil to the casserole, add the onion and garlic and cook, stirring, for 2–3 minutes or until starting to soften. Add the reserved spice mixture and cook, stirring, for another minute or until fragrant. Add the rice and stir to coat well. Add the boiling water, coconut milk, cinnamon stick and cardamom pods. Put the chicken on top of the rice, cover the casserole with a tight-fitting lid and transfer to the oven. Cook for 25 minutes or until the chicken is cooked through and the rice is tender.
  6. For the sauce, combine the rice vinegar, sugar and salt with 1 1⁄2 tablespoons water and stir to combine. Add the remaining ingredients and stir to combine.
  7. Serve the chicken and rice with the fried shallots and sliced cucumber and tomato, if using, and the sauce on the side.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again