Lemon chilli chicken with turmeric rice

This is one of the signature dishes at Island Dreams Cafe and is an all-round family favourite. Here, Alimah shares a version closer to what’s enjoyed on Cocos Island – punchier with a thicker sauce that coats the chicken and rice.

Turmeric rice is usually served during special occasions, such as weddings. Credit: Tammi Kwok

• serves

  8

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Mid

Stream free On Demand

Lemon Chilli Chicken With Turmeric Rice

episode • A Taste Of Island Dreams • 

cooking • 

6m

G

episode • A Taste Of Island Dreams • 

cooking • 

6m

G

Ingredients

• 1 whole chicken, separated into 8 –10 portions 
• 150 g dried chillies 
• 100 g tamarind pulp 
• 50 g candlenuts (see Notes) 
• 2 onions, roughly chopped 
• 5 cloves garlic, peeled 
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 25 g Malaysian-style fermented shrimp paste (belachan) 
• 2 tsp ground turmeric 
• ¾ cup (180ml) coconut milk 
• 2 lemons 
• Salt, to taste 
• Vegeta, to taste 
• Vegetable oil, for frying 

Turmeric rice

• 4 cups basmati rice, washed and drained 
• 1 cup glutinous rice 
• 1½ tbsp ground turmeric 
• 1 whole pandan leaf, knotted 
• 1 stalk lemongrass 
• 4 cm galangal, sliced 
• 1½ cup coconut milk 
• Salt, to taste 
• Vegeta, to taste 

Cooling time: 2 hours

Instructions

1. Trim the tops of the chillies and place them into a large saucepan and cover them with water. Bring to a boil, before lowering the heat and simmering them for 30 minutes, topping up the water to keep them submerged if necessary, until softened. Leave to cool completely before draining the chillies, and reserving the cooking water (see Notes).
   
2. Make the tamarind water by pouring 1 cup (250ml) boiling water over the tamarind pulp in a small heatproof bowl. Using a fork, break up the pulp into the water. Leave to cool.
   
3. Meanwhile, make the turmeric rice by adding the ingredients to a rice cooker (see note) or large pot. Add 3½ - 4 cups of water and season well with salt and Vegeta. Set the rice cooker to cook. If cooking on the stove, cover and bring the water to the boil. Lower the heat and simmer for 15-20 minutes, until most, if not all, the liquid is absorbed. Remove from the heat and let rest, covered, in a warm place for at least 10 minutes or until you’re ready to serve.
   
4. While the rice is cooking, heat the oil in a large pot or wok over medium-high heat. Deep fry the chicken (you might have to do this in batches) for 4-5 minutes, or until golden on the outside but not completely cooked through. Drain on a wire rack and set aside.
   
5. Pound the candlenut in a mortar and pestle until coarsely ground. Add to a blender with the onion, garlic, shrimp paste, and drained chillies. Blend to combine the chillies. Add in the whole coriander and cumin seeds and blend again to a smooth paste, adding a little more of the chilli water if necessary.
   
6. Heat 2-3 tablespoons of oil in a large deep frypan over high heat. Fry the chilli paste, stirring constantly, for about 5 –10 minutes, or until it reaches a deep red colour, and the oil is starting to separate.
   
7. Strain the tamarind pulp, reserving the water and discarding the seeds. Stir through the turmeric, coconut milk, and tamarind water. Mix through the chicken, and squeeze over the fresh lemon juice. Stir to combine, then taste and season with salt and Vegeta. The sauce should be bright and lemony, with a balance of heat and savouriness from the chilli paste, salt and Vegeta.
   
8. Cover and lower the heat to medium-low. Simmer for 10-15 minutes, or until the chicken is cooked through. Serve warm over turmeric rice.

Notes

• Candlenuts are used to thicken the sauce, but if you don’t have any readily available, you can use cashews instead.

• You can begin hydrating the chillies and soaking the tamarind the day before. Simply leave to cool overnight and drain the next day when you’re ready to use them.

• Depending on your rice cooker, these spices and aromatics can discolour or leave a lingering fragrance. Most of the time it can get washed out with baking soda, but if in doubt, cook it on the stovetop instead.

This recipe is from A Taste of Island Dreams with Alimah Bilda. Photography by Tammi Kwok.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Lemon Chilli Chicken With Turmeric Rice

episode • A Taste Of Island Dreams • 

cooking • 

6m

G

episode • A Taste Of Island Dreams • 

cooking • 

6m

G