This is a great one for this time of year — warm, rich, and full of flavour. It’s an ideal dish to cook ahead and leave for the family; once it’s ready, they can help themselves whenever they’re hungry. Everything’s in one pot.
Ingredients
100 g yellow curry paste
400 ml coconut cream
2 g dried herbs mix (lime leaves, dried chilli, and basil)
100 g bamboo shoots, drained
1 kg chicken pieces (thighs or drumsticks)
30 ml vegetable oil (for marinating and cooking)
1 tomato (approx. 120 g), diced
360 g jasmine rice
750 ml chicken stock
20 g crispy fried shallots, to serve
East by Kwanghi Black Garlic Peanut Rayu, to serve
Method
Marinate the chicken: In a large bowl, mix half the curry paste (50 g) with 60 ml of coconut cream and 15 ml of vegetable oil. Add the chicken pieces and toss to coat evenly. Leave to marinate for at least 20 minutes if time allows.
Air fry the chicken: Preheat the air fryer to 180°C. Place the chicken pieces in a single layer and cook for 15–18 minutes, turning halfway, until golden brown and cooked through.
Prepare the curry base: Drain the bamboo shoots and set aside. Heat 15 ml of oil in a heavy-based saucepan or Dutch oven over medium heat. Add the remaining curry paste (50 g) and cook for 30 seconds until fragrant. Stir in the diced tomato.
Add the liquids and rice: Pour in the remaining coconut cream and the dried herb mix (lime leaves, chilli, and basil). Simmer for 1 minute. Add the bamboo shoots, jasmine rice, and chicken stock. Stir gently to combine.
Simmer and cook: Arrange the cooked chicken pieces evenly on top. Cover with a lid, reduce the heat to low, and cook for about 25 minutes, or until the rice is tender and has absorbed most of the liquid.
Serve: Fluff the rice lightly and top with crispy fried shallots. Spoon over a little East by Kwanghi Black Garlic Peanut Rayu as a condiment to add that extra kick and depth of flavour.
