Rice, Grains & Curries · Malaysian
Claypot Curry Chicken Rice with Crispy Shallots
Rice finishes cooking in a clay pot beneath a rich, turmeric-bright chicken curry, forming a toasty crust at the bottom. Halved boiled eggs and a heap of dark, crunchy shallots go on just before the lid comes off at the table.
Test kitchen note: Drizzle a spoon of oil around the inside edge of the pot for the last five minutes; that is what creates the prized crispy rice layer.
Method 6 steps
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Toss the chicken with the curry powder and a good pinch of salt.
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Heat 2 tablespoons oil in a skillet and cook the onion and garlic for 4 minutes. Add the chicken and tomato and cook for 6 minutes, then pour in the coconut milk and simmer for 10 minutes until thick.
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Place the rice and stock in a clay pot or small heavy pot, bring to a boil and cook uncovered until most of the liquid is absorbed, about 6 minutes.
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Streak the loosened tomato paste over part of the rice for color, then spoon the curry chicken over the top.
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Cover and cook over low heat for 12 minutes. Drizzle the remaining oil around the edge of the pot and cook uncovered for 5 more minutes to crisp the bottom.
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Arrange the egg halves on top, pile on the fried shallots and bring the pot straight to the table.
That is the whole pie. Enjoy every slice.
Pairs well with
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