Claypot Curry Chicken Rice
In a clay pot, braise soaked white rice with marinated chicken thighs, onion, and carrot until everything is cooked through into a curry-flavored one-pot rice.
Ingredients
White rice (rinsed lightly, soaked for 1 hour then drained)
155 g
Chicken thigh meat (washed, cut into small pieces)
1/2
Onion (diced)
50 g
Carrot (peeled, washed, cut into small pieces)
30 g
Water (for cooking rice)
240 g
Coconut milk
50 cc
Curry powder
30 g
Tapioca starch (for marinade)
1/2 tsp
Sugar
1/4 tsp
Salt
1/4 tsp
Scallion (chopped)
1
Oil (drizzled along the pot edge)
to taste
Soy sauce
to taste
Instructions
1
Soaking the Rice
Rinse the white rice lightly, soak for 1 hour, then drain.
2
Marinating the Meat
Wash the chicken and cut into small pieces. Peel and wash the carrot, then cut into small pieces. Combine with the diced onion in a bowl, add the marinade, and mix well. Let marinate briefly.
3
Cooking the Rice
Place the soaked rice in a claypot, add water, cover, and bring to a boil over high heat (if the water overflows, lift or half-open the lid).
4
Adding the Toppings
Once the water in the claypot has evaporated, reduce to low heat, uncover, and evenly spread the marinated mixture on top.
5
Steaming
Drizzle oil along the edge of the claypot, cover, and continue cooking on low heat for 3 minutes. Uncover, drizzle with soy sauce, cover again, and cook for another 2 minutes. Turn off the heat and let it rest for 15 minutes. Uncover, sprinkle with chopped scallion, and serve.
