Cherry & Dennis Helper Habitat
Malaysian Nasi Kandar with Chicken Curry
馬來西亞咖喱雞雜汁飯 Nasi Kandar
Recipe overview
Steamed rice is served with Penang-style chicken curry, okra and mixed curry gravies.
01
Ingredients
Main ingredients
- 800 g chicken thigh pieces
- 350 g jasmine rice
- 200 g okra
- 300 ml coconut milk
- 400 ml chicken stock
Curry spice paste
- 2 tbsp curry powder
- 6 pieces shallots
- 4 cloves garlic
- 20 g ginger
- 1 tbsp tamarind paste
- 1 tsp salt
Cooking oil
- 2 tbsp cooking oil
02
Tools
- rice pot
- deep pot
- blender
- saucepan
- spatula
03
Steps
Step 1
Rinse and cook rice, then keep warm
Rinse and cook rice, then keep warm.
Step 2
Blend shallots, garlic and ginger
Blend shallots, garlic and ginger.
Step 3
Pat chicken pieces dry
Pat chicken pieces dry.
Step 4
Fry the aromatic paste in oil
Fry the aromatic paste in oil.
Step 5
Add curry powder and fry until glossy
Add curry powder and fry until glossy.
Step 6
Add chicken and brown the surface
Add chicken and brown the surface.
Step 7
Pour in stock and coconut milk
Pour in stock and coconut milk.
Step 8
Add tamarind and salt
Add tamarind and salt.
Step 9
Cover and simmer twenty-five minutes
Cover and simmer twenty-five minutes.
Step 10
Blanch okra separately
Blanch okra separately.
Step 11
Uncover and reduce curry until thick
Uncover and reduce curry until thick.
Step 12
Plate rice with chicken and okra, then spoon over gravy
Plate rice with chicken and okra, then spoon over gravy.
Common mistakes
- Do not boil coconut milk hard for long or the curry may split.
Tips
Keep enough curry gravy to soak the rice; do not reduce it dry.
