Nasi Kandar Recipe (Penang Style Rice with Assorted Curries)

Basmati rice: A long-grain rice known for its fragrance and fluffy texture.

Water: Used to cook the rice.

Salt: Enhances the flavor of the rice and curry.

Chicken: Provides the protein for the dish.

Curry powder: A blend of spices that gives the curry its distinctive flavor.

Coconut milk: Adds a creamy texture to the curry.

Chili paste: Adds heat and depth to the curry.

Turmeric powder: Adds color and a subtle earthy flavor.

Cooking oil: Used to brown the chicken and cook the spices.

When preparing basmati rice, rinse it thoroughly under cold water until the water runs clear. This helps remove excess starch, resulting in fluffier rice. For the chicken curry, ensure the chicken pieces are browned evenly on all sides before adding the spices. This step enhances the flavor and texture of the dish. When adding coconut milk, stir continuously to prevent it from curdling and to ensure a smooth, creamy consistency in the curry.

• basmati rice - Substitute with jasmine rice: Jasmine rice has a similar texture and fragrance, making it a good alternative for basmati rice.

• water - Substitute with chicken broth: Using chicken broth instead of water can add more depth and flavor to the rice.

• salt - Substitute with soy sauce: Soy sauce can provide the salty flavor along with a bit of umami, enhancing the overall taste.

• chicken - Substitute with tofu: Tofu can absorb the flavors of the curry well and is a great vegetarian alternative to chicken.

• curry powder - Substitute with garam masala: Garam masala has a similar blend of spices and can be used to achieve a comparable flavor profile.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the creamy texture and flavor of coconut milk.

• chili paste - Substitute with sriracha: Sriracha can provide a similar level of heat and a slightly tangy flavor, making it a good substitute for chili paste.

• turmeric powder - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing the same level of seasoning.

• cooking oil - Substitute with ghee: Ghee can add a richer flavor and is commonly used in Indian cooking, making it a suitable alternative to cooking oil.

• Allow the chicken curry and basmati rice to cool to room temperature before storing. This prevents condensation, which can make the food soggy and affect its texture.

• Store the chicken curry and rice separately in airtight containers. This helps maintain the distinct flavors and textures of each component.

• For the chicken curry, use a container that is just the right size to minimize the amount of air inside. This helps to preserve the freshness and flavor of the curry.

• Label the containers with the date of preparation. This helps you keep track of how long the food has been stored and ensures you consume it within a safe timeframe.

• Place the containers in the refrigerator if you plan to consume the nasi kandar within 3-4 days. This keeps the food fresh and safe to eat.

• For longer storage, freeze the chicken curry and rice. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn and maintain the quality of the food.

• When freezing, lay the containers flat in the freezer to save space and ensure even freezing. Once frozen, you can stack them to maximize freezer space.

• To reheat, thaw the chicken curry and rice in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the food.

• Reheat the chicken curry in a pot over medium heat, stirring occasionally until it is heated through. You can add a splash of coconut milk or water if the curry has thickened too much during storage.

• Reheat the basmati rice in the microwave or on the stovetop. For microwave reheating, sprinkle a little water over the rice and cover it with a microwave-safe lid or plate to prevent it from drying out. For stovetop reheating, add a splash of water and cover the pot, stirring occasionally until the rice is heated through.

• Serve the reheated chicken curry over the basmati rice and enjoy your delicious nasi kandar once again!

• Stovetop Method:

  1. Place the chicken curry in a saucepan.
  2. Add a splash of coconut milk or water to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the curry is heated through.
  4. For the basmati rice, sprinkle a few drops of water over it and cover with a lid.
  5. Heat the rice in a separate pan over low heat for about 5-10 minutes, stirring occasionally.

• Microwave Method:

  1. Place the chicken curry in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. For the basmati rice, place it in a separate microwave-safe dish.
  5. Sprinkle a few drops of water over the rice and cover with a microwave-safe lid or plastic wrap.
  6. Microwave on medium power for 1-2 minutes, fluffing with a fork halfway through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until the curry is heated through.
  5. For the basmati rice, place it in a separate oven-safe dish.
  6. Sprinkle a few drops of water over the rice and cover with aluminum foil.
  7. Heat in the oven for about 10-15 minutes, fluffing with a fork halfway through.

• Steamer Method:

  1. Place the chicken curry in a heatproof dish that fits into your steamer.
  2. Steam over boiling water for about 10-15 minutes, or until the curry is heated through.
  3. For the basmati rice, place it in a separate heatproof dish.
  4. Steam the rice for about 5-10 minutes, fluffing with a fork halfway through.

• Rice cooker: Used to cook the basmati rice to perfection by following the manufacturer's instructions.

• Large pot: Essential for cooking the chicken curry, allowing for even heat distribution and ample space for all ingredients.

• Cooking spoon: Useful for stirring the chicken and spices to ensure they are well mixed and evenly coated.

• Measuring cups: Necessary for accurately measuring the basmati rice, water, and coconut milk.

• Measuring spoons: Important for measuring out the salt, curry powder, chili paste, and turmeric powder.

• Knife: Needed to cut the chicken into pieces.

• Cutting board: Provides a safe surface for cutting the chicken.

• Colander: Used to rinse the basmati rice under cold water until the water runs clear.

• Serving plate: For serving the cooked rice topped with the chicken curry.

Prep ingredients in advance: Measure and chop all ingredients before you start cooking to streamline the process.

Use a rice cooker: Let the rice cooker handle the basmati rice while you focus on the chicken curry.

Pre-mix spices: Combine the curry powder, chili paste, turmeric powder, and salt in a small bowl ahead of time.

Cook in batches: Brown the chicken in batches to ensure even cooking and save time.

Simmer with a lid: Cover the pot while simmering the chicken curry to speed up the cooking process.