Nasi Kuning with Fragrant Chicken Curry

Ingredients

• For the Nasi Kuning: For the Nasi Kuning:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• For the Fragrant Chicken Curry: For the Fragrant Chicken Curry:
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder (optional for heat) 1 teaspoon chili powder (optional for heat)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   - For the Nasi Kuning:
2. 2.
   1. Rinse the jasmine rice under cold water until the water runs clear.
3. 3.
   2. In a large pot, combine the rice, coconut milk, water, lemongrass, pandan leaves, turmeric powder, and salt.
4. 4.
   3. Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot.
5. 5.
   4. Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   5. Remove the lemongrass and pandan leaves before serving.
7. 7.
8. 8.
   - For the Fragrant Chicken Curry:
9. 9.
   1. Heat the vegetable oil in a large pan over medium heat.
10. 10.
    2. Add the chopped onion and minced garlic, and sauté until golden brown.
11. 11.
    3. Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
12. 12.
    4. In a small bowl, mix together the tamarind paste, turmeric powder, coriander powder, cumin powder, chili powder (if using), and salt.
13. 13.
    5. Add the spice mixture to the pan and stir well to coat the chicken evenly.
14. 14.
    6. Pour in the coconut milk and bring the mixture to a simmer.
15. 15.
    7. Cover the pan and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender.
16. 16.
    8. Adjust the seasoning if needed.

Treat your ingredients with care...

• Turmeric — To enhance the color and flavor of the rice, use fresh turmeric root instead of turmeric powder. Grate the turmeric root and add it to the rice while cooking.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra burst of flavor, garnish the Nasi Kuning with fried shallots and sliced cucumber.
• To make the chicken curry spicier, add fresh chili peppers or chili flakes according to your preference.
• Serve the Nasi Kuning and chicken curry with a side of Indonesian sambal for an added kick of heat.
• If you prefer a milder curry, reduce the amount of chili powder or omit it altogether.
• Leftover Nasi Kuning can be transformed into delicious fried rice by stir-frying it with vegetables, shrimp, or chicken.

Serving advice

Serve the Nasi Kuning on a large platter, with the fragrant chicken curry placed alongside it. Garnish with fresh herbs and sliced cucumber for an attractive presentation. This dish is perfect for family gatherings or special occasions.

Presentation advice

To create an eye-catching presentation, shape the Nasi Kuning into a cone or mound using a traditional Indonesian rice cone mold called "tumpeng." Surround the rice with the fragrant chicken curry and garnish with colorful herbs and edible flowers.