Some might recognize many of the ingredients in this dish as a biryani. I just know it as a dish my mom would bake a pan of on Sunday and we would be eating it for days. I made this stove-top, but I believe it can be baked as well.
The chicken and rice (in Thai, rice is khao and chicken is kai) are moist and the fragrance of the spices fills the house with a warm and inviting aroma.
The super simple method is to use yellow curry powder and skip all the spice blending, but what's the fun in that? —edamame2003
green cardamom (toasted, pods removed)
black cardamom (toasted, pods removed)
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.