Entree: Malaysia – Malaysian Indian – Nasi Kandar (Steamed rice served with a variety of Indian-style spiced curries and gravies)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

- 3 cups (555 g) basmati rice, rinsed and drained
- 4 cups (960 ml) water
- 2 tbsp (30 ml) ghee or vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin on
- 1 tsp (5 g) salt for chicken
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (1 g) ground coriander
- 1/2 cup (60 g) all-purpose flour for dredging
- Oil for shallow-frying, about 1 cup (240 ml)
- 3 tbsp (45 ml) vegetable oil for gravy
- 1 large onion, finely sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (16 g) curry powder (Malaysian or Indian blend)
- 1 tsp (2 g) ground fennel (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder (adjust to taste)
- 1 tsp (5 g) salt for gravy
- 1 can (13.5 oz) (400 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) tamarind concentrate or 2 tbsp (30 ml) lime juice
- 1 cup (200 g) split yellow lentils (moong dhal), rinsed
- 3 cups (720 ml) water for dhal
- 1/2 tsp (2.5 g) turmeric for dhal
- 1 tsp (5 g) salt for dhal
- 2 hard-boiled eggs, halved (optional)
- 1 small cucumber, sliced (for serving)
- 1/2 cup (50 g) fresh cilantro leaves for garnish

Instructions

1. Cook the rice: In a pot, bring 4 cups (960 ml) water to a boil, add rinsed basmati rice and 1 tbsp (15 ml) ghee, reduce heat to low, cover and simmer 12–15 minutes until tender. Fluff and keep warm.
2. Prepare the spiced fried chicken: Pat chicken thighs dry and rub with 1/2 tsp (1 g) turmeric, 1/2 tsp (1 g) ground coriander and 1 tsp (5 g) salt. Dredge lightly in flour. Heat oil in a skillet over medium-high heat and shallow-fry chicken until golden and cooked through, about 6–8 minutes per side. Drain on paper towels and keep warm.
3. Make the kuah (mixed curry gravy): Heat 3 tbsp (45 ml) vegetable oil in a saucepan over medium heat. Add sliced onion and sauté until soft and beginning to brown, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in curry powder, ground fennel, cumin and chili powder and toast 1 minute. Add coconut milk and 1 cup (240 ml) chicken stock, bring to a gentle simmer and cook 10 minutes to develop flavor. Add tamarind concentrate or lime juice and salt to taste. If thicker gravy desired, simmer longer; for thinner, add more stock.
5. Make the dhal: In a separate pot combine rinsed split yellow lentils, 3 cups (720 ml) water, 1/2 tsp (2.5 g) turmeric and 1 tsp (5 g) salt. Bring to a boil, then simmer uncovered 15–20 minutes until soft and breaking down. Mash slightly and adjust seasoning.
6. Assemble Nasi Kandar: Place a scoop of steamed rice on each plate. Pour a generous ladle of curry gravy over the rice (the classic "banjir" style), add a piece of fried chicken, a spoonful of dhal, halved boiled egg, cucumber slices and garnish with cilantro. Serve additional gravy on the side for topping more rice.