Thai Baked Chicken with Fried Rice

Thai Baked Chicken with Fried Rice

easy

Prep: 45 minutes

cook

Cook: 25 minutes

easy

Method: Moderate

snack

Course: Main Course

Main Course

Type: Thai

Make this dish and your entire house will be filled with flavours that are just irresistible

Ingredients

  • Boneless chicken breasts, cut into 1 inch cubes 2
  • Lemon grass 3 inches
  • Galangal 1 inch
  • Ginger ½ inch
  • Green chillies, slit 3
  • Makrut (kaffir) lime leaves 4 to 6
  • Salt to taste
  • Spring onion green stalk 1
  • Fresh basil leaves 6 to 8
  • Fresh coriander sprigs 8 to 10
  • Olive oil few drops
  • Coconut milk ½ cup
  • Makrut (kaffir) lime, zest grated 1
  • Rock salt as required
  • Spring onion bulbs 2
  • Black peppercorns, crushed to taste
  • Micro greens for garnishing
  • Fried rice
  • Brown rice, cooked 3 cups
  • Cluster beans (gavar) 6 to 8
  • Ginger 1 inch
  • Garlic cloves 2 to 3
  • Green chilli ½
  • Oil 1 tsp
  • Makrut (lime) leaves 2
  • Spring onion bulb 1
  • Ivy gourds (tendli), halved vertically 6 to 8
  • Salt to taste
  • Fresh basil leaves 2 to 3
  • Soy sauce 1 tsp
  • Few coriander sprigs a few + for garnishing
  • Black peppercorns, crushed to taste

Methods

  • Roughly chop 2 inches lemon grass and add to a blender jar. Add galangal, ginger, green chillies, 2-3 makrut lime leaves, salt, spring onion greens, 3-4 basil leaves, coriander sprigs and sufficient water and blend to a smooth paste.
  • Preheat oven to 180 º C.
  • Put the chicken cubes in a bowl. Add this paste, salt and olive oil and mix well. Add coconut milk and mix. Add the makrut lime zest and mix well.
  • Transfer the chicken cubes into a coconut shell and place it on a baking tray filled with rock salt. Slit spring onion bulbs and add to the chicken. Add remaining basil leaves, crushed peppercorns, remaining makrut lime leaves and remaining lemon grass. Cover with an aluminium foil, put the tray in the preheated oven and bake for 15-20 minutes or till the chicken is fully cooked.
  • To make the fried rice, blanch the cluster beans, finely chop the ginger, garlic and green chilli.
  • Heat oil in a non-stick pan, add ginger, garlic and green chilli, mix and saute for 1 minute.
  • Slice makrut lime leaves and spring onion bulb and add along with ivy gourds, blanched cluster beans and salt, mix and saute for 2 minutes.
  • Tear basil leaves and add along with soy sauce and brown rice and toss well.
  • Chop coriander sprigs and add along with crushed peppercorns, toss and saute for 2 minutes.
  • Transfer the fried rice onto a serving plate, garnish with some coriander leaves.
  • Remove the chicken from the oven and discard the foil. Garnish with micro greens and serve hot with fried rice.