Nasi Kandar (Nasi Kandar) — Penang Mamak Curry Rice Plate

• 360 glong-grain white rice
• 600 mlwater
• 2pandan leaves (tied into knots)
• 1 tspfine sea salt
• 900 gbone-in chicken thighs
• 2 tbsplime juice
• 4 clovegarlic (finely grated)
• 1 inchfresh ginger (finely grated)
• 2 tspground turmeric
• 2 tspKashmiri chili powder
• 1 tbspMalaysian meat curry powder
• 1egg
• 40 grice flour
• 30 gcornstarch
• 750 mlneutral frying oil
• 3 tbspneutral oil
• 1large onion (thinly sliced)
• 2 sprigcurry leaves
• 1 tspblack mustard seeds
• 0.5 tspfenugreek seeds
• 3 tbspMalaysian fish curry powder (spice blend for fish curry, containing no fish)
• 1.5 tbsptamarind paste
• 200 mlcoconut milk
• 8okra (trimmed)
• 2tomatoes (quartered)
• 1 tspgranulated sugar
• 120 gyellow split peas
• 1 stickcinnamon
• 1star anise
• 3 podgreen cardamom
• 4whole cloves
• 1carrot (cut into 2 cm chunks)
• 1potato (cut into 2 cm chunks)
• 150 geggplant (cut into chunks)
• 200 gcucumber
• 1red onion (thinly sliced)
• 3 tbsprice vinegar

Instructions

1. 1

   Rinse the rice in several changes of cold water until the water runs mostly clear, then drain it for 10 minutes. Put the rice, 600 ml water, pandan leaves, and 1 tsp salt in a rice cooker or heavy saucepan and cook until tender, then keep it covered and warm.

2. 2

   Score the chicken thighs twice through the thickest parts so the seasoning penetrates and the meat cooks evenly. Rub them with lime juice, grated garlic, grated ginger, 1.5 tsp salt, turmeric, chili powder, and meat curry powder, then marinate for at least 30 minutes and up to 8 hours in the refrigerator.

3. 3

   For the fish-style curry gravy, heat 3 tbsp oil in a saucepan over medium heat and fry the sliced onion for 8 minutes until soft and golden at the edges. Add garlic, ginger, curry leaves, mustard seeds, and fenugreek seeds, and cook for 1 minute until the seeds crackle and the curry leaves smell aromatic.

4. 4

   Stir the fish curry powder and 1 tsp chili powder into the onion mixture with 60 ml of the measured water to form a paste. Cook the paste for 4 minutes, stirring constantly, until the oil begins to separate and the raw spice smell disappears.

5. 5

   Add the remaining water, tamarind paste, coconut milk, 1 tsp salt, and 1 tsp sugar to the curry paste and bring it to a gentle simmer. Add the okra and tomatoes, then simmer for 12 to 15 minutes until the okra is tender and the gravy is pourable but full-bodied.

6. 6

   For the dalcha, rinse the yellow split peas and simmer them with 700 ml water for 25 to 30 minutes until they soften and begin to collapse. Mash a quarter of the peas against the side of the pot so the broth thickens while still retaining some texture.

7. 7

   In a separate pot, heat 2 tbsp oil and fry the onion with the cinnamon stick, star anise, cardamom pods, and whole cloves for 6 minutes. Stir in the meat curry powder and turmeric with 2 tbsp of the split-pea liquid, then cook for 2 minutes before adding the carrot, potato, eggplant, cooked split peas, coconut milk, and 1 tsp salt.

8. 8

   Simmer the dalcha for 18 to 22 minutes, stirring occasionally, until the vegetables are tender and the gravy is thick enough to coat rice. If it becomes too thick, add 30 ml water at a time, because nasi kandar dalcha should be spoonable rather than pasty.

9. 9

   Whisk the egg into the marinated chicken, then mix in the rice flour and cornstarch until the pieces are lightly coated. Heat the frying oil to 175°C in a deep pot and fry the chicken for 12 to 15 minutes, turning as needed, until deeply colored and the thickest part reaches 74°C.

10. 10

    Make the quick acar by tossing cucumber and red onion with rice vinegar, sugar, and 0.5 tsp salt, then let it stand for 10 minutes. To serve nasi kandar, mound hot rice on each plate, spoon fish-style curry gravy and dalcha over it in overlapping streams, place fried chicken beside the rice, and add the quick acar for crunch and acidity.