Rice and Curry

Ingredients

• 180 g Basmati Rice
• 2 pcs Red Onion
• 20 pcs Curry Leaf
• 3 tbsp White Curry Powder
• 2 pcs Tomato
• 2 pcs Dried Chili
• 450 g Chicken Thigh
• 3.3333333333333335 tbsp Coconut Oil
• 5 pcs Garlic
• 20 g Ginger
• 2 pcs Pandan Leaf
• 1 pcs Lemongrass
• 3 pcs Green Chili
• 1 pcs Ceylon Cinnamon
• 4 pcs Cardamom
• 2 tsp Turmeric
• 1 tsp Black Pepper
• 1.6666666666666667 tbsp Kosher Salt
• 600 ml Coconut Milk
• 120 g Red Lentils
• 1 tsp Mustard Seed
• 0.5 tsp Fenugreek Seed
• 120 g Fresh Coconut
• 2 tbsp Maldive Fish Flakes
• 2 pcs Lime

Method

1. Rinse {basmati_rice}, then simmer in a saucepan with water and a pinch of {kosher_salt} over medium heat for fluffy grains. Cover, lower the heat, and cook until tender and the surface looks dry, then rest off the heat so the grains finish steaming.
2. Combine {red_lentils}, part of the {coconut_milk}, {turmeric}, a little {red_onion}, {green_chili}, {fenugreek_seed}, {pandan_leaf}, and {kosher_salt} in a saucepan over medium heat. Bring to a gentle simmer, then cook until the lentils collapse and the pot smells sweet and nutty.
3. Pat {chicken_thigh} dry so it browns instead of steams, then rub with {white_curry_powder}, {black_pepper}, {turmeric}, and {kosher_salt}. Let it sit briefly while the surface absorbs the spices.
4. Heat {coconut_oil} in a wide sauté pan over medium heat. Add the remaining {red_onion}, {garlic}, {ginger}, {curry_leaf}, {pandan_leaf}, {lemongrass}, {ceylon_cinnamon}, and {cardamom} with a pinch of {kosher_salt}, then sauté until softened and fragrant. Bloom more {white_curry_powder} for a few moments, add {tomato}, and cook until jammy. Add the seasoned {chicken_thigh}, sear without crowding until lightly colored, then pour in more {coconut_milk} and simmer gently until the chicken is cooked through and the gravy coats a spoon. Do not boil hard once the {coconut_milk} is in, or it may split. Finish with a squeeze of {lime}.
5. Heat {coconut_oil} in a small skillet over medium heat. Add {mustard_seed}, {dried_chili}, and {curry_leaf}, then fry until the seeds pop and the leaves turn glossy. Pour over the simmered {red_lentils}, stir in the remaining {coconut_milk}, and warm very gently until silky. Taste and adjust with more {kosher_salt} and a little {lime} for brightness.
6. Pound {fresh_coconut}, a little {red_onion}, {maldive_fish_flakes}, {green_chili}, {lime}, and {kosher_salt} in a mortar until clumpy and moist. Keep the texture rough for contrast and the flavor bright and fiery.
7. Spoon {basmati_rice} onto warm plates and arrange the {chicken_thigh} curry, {red_lentils}, and {fresh_coconut} sambol around it. Finish with a light drizzle of {coconut_oil} for aroma and serve at once while the curry is hot and the sambol is fresh.