This dish has its origins in India and made it to Thailand via Malaysia! Recently had to make a LARGE amount for a gathering.
(http://www.curry-recipes.co.uk/imagehost/pics/93e08bdc9133a863ff04024f3baefaee.jpg) (http://www.curry-recipes.co.uk/imagehost/#93e08bdc9133a863ff04024f3baefaee.jpg)
Interesting post, Az. What spices are involved? :)
Garp - I marinade the chicken overnight in a mix of curry powder, turmeric, fish sauce, lemon juice, lemon zest, garam masala, ginger-garlic paste, and honey. Whole spices - cinnamon, cardamom, and bay leaves. I cook the basmati rice in a 1:1 mix of coconut milk and chicken stock.