6 chicken marylands
3cm piece fresh turmeric (finely grated), or 1 tsp ground turmeric
1 tbsp coriander seeds
1/2 tsp cumin seeds
2 eschalots (roughly chopped)
60ml (1/4 cup) vegetable oil (plus extra, to deep-fry)
4 cloves garlic (roughly chopped)
2 long red chillies (roughly chopped)
4cm piece each ginger & galangal (finely grated)
1 stalk lemongrass (white part only, finely chopped)
60ml (1/4 cup) kecap manis
150g (1 cup) cornflour
2 Lebanese cucumbers (halved lengthwise, seeded, cut into strips)
1 long red chilli (seeded, finely chopped)
2 tsp caster sugar
1 tbsp white vinegar
400g (2 cups) SunRice Jasmine Fragrant Rice
400ml can coconut milk
1 tsp ground turmeric
4 kaffir lime leaves
Marinate chicken: Stir seeds in a pan over medium heat for 1 minute or until fragrant.
Cool. Using a mortar & pestle, grind to a powder. Process with eschalots, garlic, chillies, ginger, galangal, turmeric, lemongrass, kecap manis and 60ml (1/4 cup) oil in a food processor to a paste.
Transfer to a bowl, add chicken & toss to coat.
Cover & refrigerate for 1 hour.
Make pickle: Stir sugar, vinegar, 2 tbsp water & 1/2 tsp salt in a bowl until sugar dissolves.
Add cucumbers & chilli, then stir to coat. Refrigerate until needed.
Preheat oven to 180C. Place marinated chicken, skin-side down, in a roasting pan.
Roast for 15 minutes, turn over, then roast for a further 15 minutes or until cooked through.
Transfer chicken to a wire rack to cool, leaving oven on.
ake yellow rice: Place coconut milk, turmeric, lime leaves, 500ml (2 cups) water & 1 tsp salt in a deep, ovenproof frying pan & bring to the boil over medium heat. Rinse rice in a sieve under running water until water runs clear. Stir into coconut milk mixture & return to the boil. Cover with a lid, transfer to oven & bake for 20 minutes or until liquid is absorbed. Set aside, leaving oven on.
Fill a wok or large saucepan one-third full with extra oil & heat over medium heat to 180C (or until a cube of bread turn golden in 10 seconds).
Dust half the chicken in cornflour & shake off excess. Lower into oil and fry, turning halfway, for 8 minutes or until skin is dark golden. Remove with tongs, drain on an oven tray lined with paper towel, then transfer tray to oven to keep warm.
Repeat with remaining chicken. Season with salt. Serve chicken with rice and pickle.