Khao Mok Gai

Per serving

Calories

450

Protein

30 g

Carbs

50 g

Fat

14 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron24%
• Vitamin D1%
• B1221%
• Zinc42%
• Magnesium22%
• Omega-312%
• Vitamin C5%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 200 g Jasmine rice
• 300 g Chicken thigh
• 150 g Onions
• 20 g Ginger
• 5 Garlic cloves
• 1.5 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 400 ml Chicken stock

Method

1. 1

   Cut the chicken into 3cm chunks, finely slice the onions, and mince the ginger and garlic.

2. 2

   Heat 1.5 tbsp oil in a pot over medium heat and fry the onions for about 5 minutes until soft. Add the ginger and garlic and cook for 1 minute until fragrant, then add the turmeric and cumin and toast for 30 seconds.

3. 3

   Add the chicken chunks and stir to coat in the spices. Brown slightly over medium heat for about 3 minutes.

4. 4

   Rinse the jasmine rice and add to the pot, stirring to coat with the oil and spices. Pour in the chicken stock, add salt, and bring to a rolling boil, about 2 minutes.

5. 5

   Reduce the heat to its lowest, cover tightly, and cook for 20 minutes until the rice is tender and the liquid is absorbed.

6. 6

   Remove from the heat and let rest, covered, for 5 minutes, then fluff with a fork before serving.