Nasi Lemak with Fried Chicken and Sambal

Ingredients

• 600 g chicken thigh fillets
• 320 g jasmine rice
• 200 ml tinned coconut milk
• 2 pandan leaves, tied in a knot
• 6 red chillies
• 4 shallots
• 1 tbsp shrimp paste
• 1 tbsp tamarind paste
• 1 cucumber
• 60 g roasted peanuts
• 500 ml vegetable oil for frying

Method

1. 1

   Rinse the jasmine rice, then put it in a pan with the coconut milk, 320ml water, the pandan leaves and a pinch of salt. Bring to the boil, cover and simmer on the lowest heat for 12 minutes, then rest off the heat for 10 minutes.

2. 2

   Pat the chicken thigh fillets dry and season well. Heat 3cm of vegetable oil in a wok or deep pan to 180C and fry the chicken for 10-12 minutes, turning, until golden and cooked through with no pink remaining. Drain on paper towel.

3. 3

   Blend the red chillies, shallots and shrimp paste to a paste. Fry the paste in 2 tablespoons of the frying oil for 6-8 minutes until it darkens and smells toasted.

4. 4

   Stir the tamarind paste and 100ml water into the sambal, along with a teaspoon of sugar, and simmer for 5 minutes until jammy.

5. 5

   Slice the cucumber and fry the peanuts in a dry pan for 2 minutes until golden.

6. 6

   Spoon the coconut rice onto plates with the fried chicken, a spoonful of sambal, the cucumber slices and the peanuts.