Nasi Lemak with Coconut Rice and Chicken Rendang

Ingredients

• 2 cups Long-grain rice
• 4 cups Coconut milk
• 2 leaves Pandan leaves
• 2 slices Ginger
• 1 tsp Salt
• 1.5 lbs Chicken thighs
• 2 tbsp Coconut oil
• 2 medium Red onions
• 4 cloves Garlic
• 2 inches Ginger
• 2 stalks Lemongrass
• 2 small Red chilies
• 2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 2 tbsp Coconut aminos
• 3 leaves Lime leaves
• 1 tbsp Tamarind paste
• 1 tbsp Palm sugar
• 1/2 tsp Salt

Instructions

1. 1Rinse the rice thoroughly.
2. 2In a pot, combine the rice, coconut milk, pandan leaves, ginger slices, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.
3. 3Cut the chicken thighs into bite-sized pieces.
4. 4In a blender or food processor, blend the red onions, garlic, ginger, lemongrass, and red chilies into a paste.
5. 5Heat coconut oil in a pot or Dutch oven. Add the spice paste and sauté until fragrant, about 5-7 minutes.
6. 6Add the chicken pieces, turmeric powder, coriander powder, and cumin powder. Cook until the chicken is lightly browned.
7. 7Pour in the remaining coconut milk, coconut aminos, lime leaves, tamarind paste, palm sugar, and salt. Bring to a simmer, then reduce heat and cook for 45-60 minutes, or until the sauce has thickened and the chicken is tender.
8. 8Serve the chicken rendang over the nasi lemak (coconut rice).

Substitutions

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