Green Chili Chicken Rice

Marinate chicken with ½ tbsp TUMIX® Chicken Stock and turmeric powder for 30 minutes at room temperature.

Deep fry the chicken in hot oil until cooked thoroughly. Set aside.

Put bird eye chilies, green chili, green tomato, shallots and garlic in a pot and boil until soft. Remove and drain.

Grind the boiled ingredients using a food processor.

Heat oil in a pan and stir fry grinded ingredients until the oil breaks and it becomes fragrant.

Season with TUMIX® Chicken Stock. Mix well and pour over the fried chicken.

Ready to serve with chicken rice.

Melt the butter on pan, stir-fry garlic, ginger, cinnamon, star anise and cardamom pods until fragrant.

Add in soaked rice with pandan leaves. Mix well and transfer to rice cooker.

Pour in water and TUMIX® Chicken Stock and mix well. Turn on the rice cooker.

Ready to serve with green chili chicken.