Entree: Malaysia – Kuala Lumpur – Nasi Kandar (Rice with mixed curries)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 2 cups (370 g) long-grain fragrant rice (such as basmati or jasmine)
- 3 cups (720 ml) water
- 1 tsp (5 g) salt
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) salt (for chicken)
- 2 tbsp (30 ml) vegetable oil (for frying)
- 3 tbsp (45 ml) vegetable oil (for curry)
- 1 large onion, finely sliced
- 4 cloves garlic, minced
- 1 inch (25 g) fresh ginger, minced
- 2 tbsp (30 g) curry powder (Malaysian or mild curry blend)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground fennel (optional)
- 1 cinnamon stick
- 2 tbsp (30 ml) tamarind water (1 tbsp tamarind paste + 2 tbsp water) or 1 tbsp (15 ml) vinegar
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 1 small cucumber, thinly sliced
- 1/2 cup (120 g) achar (spicy pickled vegetables) or quick cucumber achar
- 2 tbsp (30 ml) sambal oelek or sambal belacan (to serve)
- 2 tbsp (30 ml) fried shallots (bawang goreng) for garnish
- 2 tbsp (8 g) chopped cilantro or daun sup (coriander) for garnish

Instructions

1. Rinse the rice until water runs clear. Combine rice, water, and 1 tsp salt in a pot or rice cooker; cook until tender and set aside, keeping warm.
2. Pat chicken dry. Rub thighs with turmeric and 1 tsp salt. Heat 2 tbsp oil in a skillet over medium-high heat and fry chicken, skin-side down first, until golden and cooked through, about 6–8 minutes per side depending on size. Transfer to a plate and keep warm.
3. In a deep saucepan, heat 3 tbsp oil over medium heat. Add sliced onion and cook until softened and beginning to brown, 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in curry powder, cumin, coriander, (and fennel if using) and the cinnamon stick; cook 1–2 minutes to bloom the spices. Add tamarind water and stir.
5. Pour in coconut milk and chicken stock, bring to a gentle simmer. Taste and add sugar, adjusting salt and pepper. Let the kuah simmer 8–10 minutes to thicken and allow flavors to meld.
6. If you prefer a meat curry in the kuah, add pieces of the cooked chicken to the sauce for 5 minutes to absorb flavor; otherwise keep the fried chicken separate for serving per traditional stall-style presentation.
7. To serve Kandar-style, mound steamed rice on plates, ladle generous amounts of the kuah over the rice, place fried chicken alongside, and offer achar, sliced cucumber, sambal, fried shallots, and chopped cilantro. Diners may mix and match gravies and condiments as at a KL stall.