Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of curry powder
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can of diced tomatoes
- 1 tablespoon of brown sugar
- 1 tablespoon of fish sauce
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup of chopped fresh cilantro
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 cups of water and 1 cup of coconut milk. Cook the rice according to the rice cooker's instructions.
2. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent.
3. Add the curry powder, ground turmeric, ground cumin, ground coriander, and salt to the pot and stir to combine.
4. Add the chicken pieces to the pot and cook until browned on all sides.
5. Add the can of diced tomatoes, brown sugar, fish sauce, and remaining coconut milk to the pot. Stir to combine.
6. Add the sliced red and green bell peppers to the pot and stir to combine.
7. Reduce the heat to low and simmer the curry for 20-25 minutes, or until the chicken is cooked through.
8. Once the rice and curry are done cooking, serve the curry over the rice and garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Cook the rice according to the rice cooker's instructions. Cook the curry over medium heat and then reduce to low heat to simmer.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 23g
Carbohydrates: 56g
Protein: 28g
Sodium: 950mg
Substitutions for ingredients:
You can substitute chicken breasts for the chicken thighs. You can also use brown rice instead of jasmine rice.
Variations:
You can add other vegetables to the curry, such as carrots, potatoes, or green beans. You can also use different types of meat, such as beef or shrimp.
Tips and tricks:
To make the rice more flavorful, you can add a pandan leaf or a cinnamon stick to the rice cooker. You can also add a squeeze of lime juice to the curry before serving.
Storage instructions:
Store any leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry and rice in separate bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
This dish pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
You can serve this dish with a side of steamed vegetables, such as broccoli or green beans.
Troubleshooting advice:
If the curry is too thick, you can add more coconut milk or water to thin it out. If the curry is too thin, you can simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Nasi Kari Ayam is a popular Malaysian dish that combines Indian and Malay flavors.
Flavor profiles:
This dish has a rich and creamy curry sauce with a hint of sweetness from the brown sugar. The chicken is tender and flavorful, and the rice is fragrant and fluffy.
Serving suggestions:
Serve this dish with a side of steamed vegetables and a cold beer or glass of white wine.
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Region: Malaysian