Porridge
3/4 cup jasmine rice
1 inch fresh turmeric (or 1 teaspoon dried turmeric)
1 inch fresh ginger
2 tablespoons unsalted butter or ghee
1/2 teaspoon Kashmiri red chile powder (or 1/4 teaspoon cayenne)
1/4 cup red lentils, sorted and rinsed
6 cups chicken stock
Kosher salt and black pepper
1 medium russet potato, peeled and diced into 1/2-inch pieces
2 chicken thighs (about 8 ounces)
Cilantro chutney and garnish
1/2 bunch cilantro, finely chopped
2 Thai green chiles, finely chopped
2 tablespoons lime juice (2 limes)
2 tablespoons mustard oil
Crispy fried shallots, for garnish
Recipe
Rinse the rice in cold water until it runs clear, then cover with fresh cold water and let it soak
Peel the turmeric (if fresh) and ginger with a spoon and cut into thin coins, then thin matchsticks
Drain the rice and crush it lightly with a muddler, rolling pin or pestle so it breaks into uneven pieces, from cornmeal-sized to cracked grains
Melt the butter in a 4-quart saucepan over medium heat until foamy. Cook the turmeric, ginger and chile about 2 minutes until fragrant. Add the rice, lentils and stock, season with salt and pepper, bring to a boil, then lower to a bare simmer. Cook uncovered about 30 minutes until the rice and lentils are tender
Add the potato and chicken thighs and cook gently, stirring occasionally, about 30 minutes until the potato is tender, the chicken is cooked and the porridge has thickened
Meanwhile, mix the cilantro, green chiles, lime juice and mustard oil for the chutney and season with salt
Take the chicken out, dice it into 1/2-inch pieces when cool enough to handle, and stir it back in. Season with salt and pepper and add water if it gets too thick
Pour into bowls and top with the chutney and crispy fried shallots