Nasi Kandar 扁擔飯

A classic Malaysian dish from Penang, featuring steamed rice served with a variety of rich, flavourful curries and side dishes. This recipe focuses on a delicious chicken curry, known for its complex spice blend and creamy coconut milk base, often "flooded" with gravy.

Nutrition (per serving)

Ingredients

• 1 kg Chicken (bone-in thighs or drumsticks), cut into medium pieces
• 500g Basmati Rice
• 400ml Thick Coconut Milk
• 4 tbsp Cooking Oil
• 2 large Red Onions (1 sliced, 1 for paste)
• 6 cloves Garlic (for paste)
• 5 cm Ginger (for paste)
• 3 Green Chilies (for paste)
• 2 stalks Lemongrass, bruised
• 2 sprigs Curry Leaves
• 4 tbsp Nasi Kandar Curry Powder
• 1 (5cm) Cinnamon Stick
• 2 Star Anise pods
• 4 Cardamom Pods
• 5 Cloves
• 550ml Water (for blending paste and simmering curry)
• 1.5 tsp Salt
• 1 tsp Sugar

Steps

1. Wash basmati rice thoroughly until water runs clear. Cook rice with water (refer to rice cooker instructions) in a rice cooker or pot. Set aside when done.
2. Cut chicken into medium-sized pieces. Marinate chicken with 1 tbsp Nasi Kandar Curry Powder and 0.5 tsp Salt for at least 30 minutes.
3. Prepare Spice Paste: Blend 1 large Red Onion, Garlic, Ginger, and Green Chilies with a splash of Water until a smooth paste forms.
4. Sauté Aromatics: Heat Cooking Oil in a large pot or wok over medium heat. Add remaining sliced Red Onion, Cinnamon Stick, Star Anise pods, Cardamom Pods, and Cloves. Sauté until fragrant and onions are softened, about 3-4 minutes.
5. Cook Spice Paste: Add the blended spice paste, Lemongrass, and Curry Leaves to the pot. Cook, stirring frequently, until the paste is fragrant and oil separates, about 8-10 minutes.
6. Add Curry Powder: Stir in the remaining 3 tbsp Nasi Kandar Curry Powder and cook for another 2-3 minutes, until fragrant.
7. Add Chicken: Add the marinated Chicken pieces to the pot. Stir well to coat the chicken with the spice mixture. Cook for 5-7 minutes, until chicken is lightly browned.
8. Simmer Curry: Pour in 500ml Water and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until chicken is tender.
9. Add Coconut Milk: Stir in the Thick Coconut Milk, remaining 1 tsp Salt, and Sugar. Continue to simmer gently, uncovered, for another 10-15 minutes, allowing the curry to thicken and flavors to meld. Do not boil vigorously after adding coconut milk.
10. Serve: Serve Nasi Kandar Chicken Curry hot over steamed basmati rice.

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