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Nasi Kandar: Malaysian-Indian Curry Rice Plate
More recipes: Curry recipes · All Asian recipes
Nasi Kandar: Malaysian-Indian Curry Rice Plate
Laura Chen
4
30 Minuten
60 Minuten
600
Malaysian-Indian
Main course
Nasi kandar is a popular Malaysian dish with Indian roots. It consists of fragrant rice served with spicy, aromatic curries and sides such as boiled egg and vegetables.
Ingredients
- 2 cups basmati rice
- 4 cups water
- 2 chicken breasts, cut into pieces
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon chili powder
- 2 garlic cloves, chopped
- 1 onion, diced
- 2 tablespoons vegetable oil
- 1 cup coconut milk
- 1 cup plain yogurt
- 1 small can tomato purée
- 1/2 cup mixed vegetables (e.g. carrots, green beans, peas)
- 4 hard-boiled eggs, halved
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 1 lime, quartered
Instructions
- Rinse the basmati rice well and cook it in the 4 cups of water until tender.
- Heat the vegetable oil in a large pan and fry the onion and garlic until soft.
- Add the chicken and fry until almost cooked through.
- Add the curry powder, turmeric and chili powder and stir well.
- Stir in the coconut milk, yogurt and tomato purée and bring to a boil.
- Add the mixed vegetables and simmer until everything is cooked through.
- Season with salt and pepper.
- Divide the rice between plates, spoon the curry over it and top each plate with two hard-boiled egg halves.
- Serve with fresh cilantro and lime wedges.
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More recipes: Curry recipes · All Asian recipes