Nasi Kandar (Penang Mixed Rice with Chicken Curry)

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 tsp ground turmeric
• 1 tsp chili powder
• 1 tsp salt
• 3 tbsp vegetable oil, divided
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 tbsp Malaysian meat curry powder
• 1 tsp fennel seeds, ground
• 1 cinnamon stick
• 2 star anise pods
• 4 green cardamom pods, cracked
• 10 fresh curry leaves
• 1 pandan leaf, knotted (optional)
• 2 tbsp tomato paste
• 1 medium potato, peeled and cut into chunks
• 1 cup coconut milk
• 1 1/2 cups water or chicken stock
• 1 tsp tamarind paste
• Salt and a pinch of sugar, to taste
• 4 cups steamed white rice, for serving

Before you cook

• Pat the chicken pieces dry and rub them all over with the turmeric, chili powder, and salt, then let marinate for at least 30 minutes.
• Stir the curry powder with a few tablespoons of water to form a loose, spreadable paste.
• Finely chop the onion, mince the garlic and ginger, and crack the cardamom pods.
• Peel and cut the potato into chunks.
• Cook the rice separately by your preferred method and keep it warm.

Steps

1. Heat 2 tablespoons of oil in a wok or wide pot over medium-high heat and fry the marinated chicken, skin-side down, for 3-4 minutes per side until golden but not fully cooked through, then remove and set aside.
2. Add the remaining 1 tablespoon of oil to the same pot and sauté the chopped onion over medium-low heat for 5 minutes until softened and lightly golden.
3. Add the garlic and ginger, stirring for 1 minute until fragrant.
4. Add the cinnamon stick, star anise, cardamom pods, and curry leaves, stirring for 30 seconds to release their aroma.
5. Add the curry powder paste and cook, stirring continuously, for 3-4 minutes over low heat until the oil begins to separate at the edges and the paste smells toasty rather than raw.
6. Stir in the tomato paste and cook for 1 minute.
7. Return the browned chicken to the pot along with the potato chunks, stirring to coat everything in the spice paste.
8. Pour in the water or stock, bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
9. Stir in the coconut milk and simmer uncovered for 15-20 more minutes until the chicken is cooked through, the potatoes are tender, and the gravy has thickened slightly.
10. Stir in the tamarind paste and season with salt and a pinch of sugar to taste.
11. Mound the warm steamed rice on plates and ladle the chicken curry and its gravy generously over the entire portion so the sauce pools around the rice, in the classic flooded style, then serve immediately.