Nasi Kuning (Festive Turmeric Coconut Rice with Chicken)
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Ingredients
- 320 g basmati rice
- 250 ml tinned coconut milk
- 1 tbsp ground turmeric
- 600 g chicken thigh fillets
- 1 lemongrass stalk, bruised
- 4 shallots
- 3 garlic cloves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 678 kcal
- Protein
- 38 g
- Carbohydrate
- 71.3 g
- of which sugars
- 3.8 g
- Fat
- 26.2 g
- of which saturates
- 12.9 g
- Fibre
- 3.4 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the rice and cook with the coconut milk, 280ml water, ground turmeric and lemongrass: bring to the boil, cover and simmer on the lowest heat for 12 minutes, then rest for 10 minutes.
- 2
Blend the shallots and garlic to a paste.
- 3
Heat the vegetable oil in a pan and fry the paste for 4 minutes until fragrant, then add the chicken and fry for 4-5 minutes, turning.
- 4
Pour in 100ml water, cover and simmer for 15 minutes until the chicken has no pink remaining.
- 5
Fluff the turmeric rice and serve with the chicken and its sauce.
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