Mouthwatering Malaysian Lunch: Coconut Rice with Chicken Curry and Crispy Papadums
Indulge in a delicious and aromatic Malaysian lunch with this flavorful dish featuring fragrant coconut rice, tender chicken curry, and crunchy papadums. Experience the perfect blend of textures and flavors, while learning about the cultural influences behind this culinary masterpiece. Find out how to store leftovers and discover nutritional information for this delectable meal.
Allergens
Dairy (contains coconut milk), Gluten (papadums may contain gluten, use gluten-free if needed)
Ingredients
- 1 cup jasmine rice, rinsed
- 1 can (13.5 oz) coconut milk, divided
- 2 cups water
- Salt, to taste
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 lb chicken breast, boneless and skinless, cut into bite
- sized pieces
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1 cup diced tomatoes
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Papadums, store
- bought or homemade
Instructions
- In a medium saucepan, combine rinsed jasmine rice, 1 cup coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 20 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
- In a large skillet, heat vegetable oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and softened, about 3 4 minutes.
- Add chicken pieces to the skillet and cook until browned on all sides. Stir in curry powder, turmeric, coriander, paprika, cayenne pepper (if using), and remaining coconut milk. Bring to a simmer, cover, and cook for 10 12 minutes or until chicken is cooked through.
- Stir in diced tomatoes and season with salt to taste. Cook for an additional 5 minutes to allow flavors to meld.
- To serve, divide coconut rice among two plates, top with chicken curry, and garnish with fresh cilantro. Serve lime wedges and papadums on the side.
Chef’s Insight
Use full-fat coconut milk for a richer flavor and creamier texture in the rice and curry. - Toasting the spices before adding them to the dish will enhance the overall flavor.
Notes
Adjust the level of spiciness according to personal preference by varying the amount of cayenne pepper used.