Nasi Kandar with Spicy Coconut Curry

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cinnamon stick 1 cinnamon stick
• 2 cardamom pods 2 cardamom pods
• 2 cloves 2 cloves
• 1 star anise 1 star anise
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 400g potatoes, peeled and cubed 400g potatoes, peeled and cubed
• 1 cup (240ml) water 1 cup (240ml) water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and golden brown.
3. 3.
   Add the curry powder, turmeric powder, chili powder, cinnamon stick, cardamom pods, cloves, and star anise to the pot. Stir well to combine and cook for a minute to release the flavors.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Stir in the coconut milk and water. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
6. 6.
   Add the cubed potatoes to the pot and continue to simmer for another 15 minutes, or until the potatoes are tender.
7. 7.
   While the curry is simmering, cook the basmati rice according to the package instructions.
8. 8.
   Once the rice and curry are ready, serve the Nasi Kandar by placing a generous scoop of rice on a plate and ladling the spicy coconut curry over it. Garnish with fresh cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Coconut milk — Use full-fat coconut milk for a rich and creamy curry.
• Curry powder — Opt for a high-quality curry powder to enhance the flavor of the dish.
• Chicken — Marinate the chicken in a mixture of yogurt, turmeric, and chili powder for added tenderness and flavor.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the Nasi Kandar before serving.
• Adjust the spiciness of the curry by adding more or less chili powder according to your preference.
• Serve Nasi Kandar with a side of pickled vegetables or papadums for a complete Malaysian dining experience.
• If you prefer a milder curry, remove the seeds from the chili powder before adding it to the dish.
• Experiment with different protein options such as beef, shrimp, or tofu to suit your dietary preferences.

Serving advice

Serve Nasi Kandar hot, allowing the fragrant aroma to entice your senses. Accompany it with a side of cucumber slices and a dollop of spicy sambal sauce for an authentic Malaysian experience.

Presentation advice

Present the Nasi Kandar by arranging the rice neatly on a plate and pouring the spicy coconut curry over it. Garnish with fresh cilantro for a pop of color.