Balinese Chicken with Turmeric Rice and Tamarind Sauce

Steps

1. Heat a drizzle of oil in a small pot on medium heat. Cook onion and turmeric for 2-3 minutes until tender. Add rice and salt and mix to coat in oil. Add water and bring to the boil on a high heat. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes.
2. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. When cooked, fluff up grains of rice with a fork. While rice is cooking, thinly slice baby bok choy and cut cucumber into matchsticks. Set aside.
3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken and use a knife to slice through horizontally. Place on a plate, drizzle with oil and sprinkle over Balinese salt.
4. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered, for 3-4 minutes before slicing thinly against the grain.
5. While chicken is resting, combine lemon juice, vinegar, sweet chilli sauce and fish sauce in a large bowl. Add remaining Balinese salad ingredients and toss well. Season and set aside.
6. To serve, divide turmeric rice between plates, top with Balinese chicken and drizzle over tamarind sauce. Serve Balinese salad on the side and sprinkle with peanuts.