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.
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.
Prepare Spice Paste: Blend 1 large Red Onion, Garlic, Ginger, and Green Chilies with a splash of Water until a smooth paste forms.
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.
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.
Add Curry Powder: Stir in the remaining 3 tbsp Nasi Kandar Curry Powder and cook for another 2-3 minutes, until fragrant.
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.
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.
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.
Serve: Serve Nasi Kandar Chicken Curry hot over steamed basmati rice.
Cook this in the app — save it & get tonight’s menu
Get the app
