Chicken Curry with Nasi Lemak

Name: Chicken Curry with Nasi Lemak
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6 serving
Ingredients: 400 ml coconut milk; 30 gm green curry paste; 1 Tablespoon ginger; 2 cloves garlic; 150 gm onion; 500 gm chicken thigh fillet; 60 ml Sweet soy sauce; 20 ml soy sauce; 40 ml lemon juice; 400 gm jasmine rice; 250 ml coconut milk; 500 ml water; 20 gm coconut; 1/4 tsp salt; 250 gm oil; 3 whole eggs; 2 cups peanuts; 1 packet Ikan balis

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 50 mins
Servings
6
Course
Others
Cuisine
Asian, Malaysian

Chicken Curry with Nasi Lemak

Iris Warren

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This is a classic Malaysian dish that you can make ahead. I used what I had on hand to make a chicken curry. Use your own favourite curry recipe if you like. Just don't skimp on the accompaniments. This recipe uses Australian cup measurements.

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Ingredients

Servings

400 ml coconut milk 1 can - 1 3/4 cups
30 gm green curry paste 1 1/2 Tablespoon
1 Tablespoon ginger grated
2 cloves garlic crushed
150 gm onion small diced
500 gm chicken thigh fillet fat removed sliced into thick chunks
60 ml Sweet soy sauce ketchup manis
20 ml soy sauce 1 Tablespoon
40 ml lemon juice to taste - or tamarind water if available around 2 Tablespoons
400 gm jasmine rice 2 cups
250 ml coconut milk 1 cup
500 ml water 2 cups
20 gm coconut desiccated 1/4 cup
1/4 tsp salt
250 gm oil for frying/ vegetable oil
3 whole eggs boiled 1/2 per serve
2 cups peanuts raw
1 packet Ikan balis dried anchovies

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Instructions

Heat a medium pot with 2 tablespoons of oil. Add the coconut milk and cook over medium heat till it reduces and starts to colour and split. Add the onion, ginger, garlic and curry paste till soft and fragrant. Stirring constantly then add the chicken pieces and stir till starting to turn white. Add the soy sauces and keep stirring. Simmer for 15 minutes on low. The chicken will start t to produce it's own sauce as it cooks. Taste for salt and add lemon juice and simmer for 5 more minutes or till cooked through.
While this is cooking start on the rice. Use a rice cooker or cook on the stovetop.
Rinse the rice in a colander and drain well. Put the rice and the coconut milk and water with the desiccated coconut into a pot with a small pinch of salt and stir well. Put on the lid and bring up to the boil making sure that you can see steam then turn right down & leave for 10 minutes. Turn off and let stand another 10 minutes without lifting the lid.
Put the peanuts in a pot in cold oil that just covers them. Bring up to the boil slowly. Once the oil is hot and boiling let it continue for several minutes till the peanuts are just starting to colour. Scoop out the nuts and drain on kitchen paper. Now empty the anchovies into the oil and fry till just colouring and drain on kitchen paper
Serve the chicken with coconut rice 1/2 a boiled egg and steamed greens