Classic Nasi Lemak with Sambal Chicken

Malaysia's beloved national dish featuring fragrant coconut rice, spicy and tender sambal chicken, served with crispy fried anchovies, roasted peanuts, refreshing cucumber slices, and hard-boiled eggs.

• Prep: 35 min
• Cook: 1 hr
• Total: 1 hr 35 min
• Servings: 6
• Cuisine: Malaysian
• Difficulty: Medium
• Cost: $6.59/serving

Dietary

• Dairy-Free
• High-Protein

Tags

• spicy
• rich
• savory
• classic
• comfort food
• stir-fry
• sweet
• tangy

Ingredients

• 3 pound chicken thigh (boneless, skinless)
• 1 tablespoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 3 cup jasmine rice (uncooked)
• 13.5 fluid ounce coconut milk (full-fat)
• 2 pandan leaves (fresh, tied in a knot)
• 1 lemongrass (bruised)
• 6 dried red chilies (rehydrated in hot water, seeds removed, finely chopped)
• 2 red onions (1 roughly chopped for sambal, 1 thinly sliced for garnish)
• 6 clove garlic (peeled)
• 2 fresh gingers (peeled and sliced)
• 0.25 cup tamarind paste
• 0.25 cup granulated sugar
• 3 tablespoon olive oil
• 0.75 cup water
• 6 eggs (hard-boiled)
• 1 cucumber (sliced)
• 1 cup roasted peanuts (unsalted)
• 0.5 cup dried anchovies

Instructions

1. Cut the boneless, skinless chicken thighs into 1.5-inch pieces. In a bowl, toss the chicken with 1 tablespoon ground turmeric, 1 tablespoon curry powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to marinate for at least 20 minutes.
2. For the coconut rice, rinse 3 cups jasmine rice several times until the water runs clear. In a medium saucepan, combine the rinsed jasmine rice with 1 can full-fat coconut milk and 2 cups of water. Add 2 pandan leaves and 1 stalk lemongrass (if using). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is cooked. Let stand, covered, for 10 minutes before fluffing with a fork.
3. While the rice cooks, prepare the sambal paste. In a food processor, combine 6 rehydrated and deseeded dried red chilies, 1 roughly chopped red onion, 6 cloves garlic, and 2 inch piece fresh ginger. Blend until a coarse paste forms, adding a tablespoon of water if needed.
4. Heat 2 tablespoons olive oil in a large skillet or wok over medium heat. Add the sambal paste and cook, stirring frequently, for 10-12 minutes, until fragrant and the oil separates. Add 1/4 cup tamarind paste, 1/4 cup granulated sugar, and 3/4 cup water. Bring to a simmer.
5. Add the marinated chicken thighs to the simmering sambal. Stir to coat the chicken. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender, stirring occasionally.
6. Prepare the garnishes. Fry 1/2 cup dried anchovies in 1 tablespoon olive oil in a small skillet over medium heat for 2-3 minutes until crispy. Remove with a slotted spoon and drain on paper towels. Quickly fry 1 cup roasted peanuts in the same pan for 1-2 minutes until fragrant. Set aside.
7. Peel and halve the 6 hard-boiled eggs. Slice the 1 medium cucumber and the remaining 1 thinly sliced red onion.
8. To serve, portion the coconut rice onto plates. Spoon the Sambal Chicken alongside. Garnish with cucumber slices, hard-boiled egg halves, crispy anchovies, roasted peanuts, and thinly sliced red onion.

Notes

Leftover Nasi Lemak components can be stored separately in airtight containers for up to 3 days. Reheat the chicken and rice gently. The fried anchovies and peanuts are best added fresh to maintain crispness.

Nutrition (per serving)

• Calories: 780
• Protein: 55 g
• Carbohydrates: 70 g
• Fat: 30 g
• Fiber: 7 g
• Sodium: 890 mg
• Saturated Fat: 12 g
• Sugar: 10 g
• Cholesterol: 240 mg