Malaysian Breakfast Delight: Nasi Lemak with Chicken Curry, Cucumber Salsa, and Fried Eggs

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice 2 cups coconut milk 1 cup water 1/2 teaspoon salt 1 chicken breast, boneless and skinless 1 tablespoon curry powder 1/4 cup cucumber, diced 1 tablespoon mint leaves, chopped 1/2 tablespoon lime juice 2 eggs 1 teaspoon oil Peanuts and anchovies for garnish

Instructions

1. a. In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer, covered, until rice is cooked and absorbed, about 15 20 minutes. Set aside. b. In another saucepan, combine chicken breast with curry powder and enough water to cover the chicken. Cook over medium heat until chicken is fully cooked and tender, about 15 20 minutes. Remove from heat and shred using two forks. c. For the cucumber salsa, mix diced cucumber, chopped mint leaves, and lime juice in a small bowl. Set aside. d. To cook the eggs, heat oil in a non stick pan over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks reach your desired level of doneness. Remove from heat and set aside.

Chef’s Insight

The key to this dish is achieving a perfect balance of flavors and textures - creamy rice, tender chicken, crunchy salsa, and runny egg yolks.

Notes

You can replace the curry powder with homemade spice blend for a more authentic flavor.