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Malaysian

Nasi Kandar (Malaysian Chicken Curry Rice Plate)

A Penang-style nasi kandar plate with rice, spiced chicken curry, vegetables, and mixed curry gravy.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Nasi Kandar (Malaysian Chicken Curry Rice Plate)

1 hr 10 mintotal

Prep 25 min · Cook 45 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; the rice and the curry cook alongside each other, so start the rice before the spice paste goes into the pot.

Method

  1. Cook the rinsed rice until fluffy and keep it warm for serving.

  2. Heat oil in a pot. Add cinnamon, cloves, and star anise, then cook briefly until fragrant.

  3. Add onion, garlic, and ginger. Cook until the onion softens and starts to turn golden.

  4. Add curry powder, turmeric, coriander, and a splash of water. Cook until the spice paste smells rounded and no longer raw.

  5. Add chicken, potato, tomato, salt, and water. Simmer until the chicken is cooked through and the potato is tender.

  6. Stir in coconut milk and simmer gently until the gravy is medium-thick and pourable.

  7. Serve rice with chicken curry, extra gravy, cucumber, and cabbage in nasi kandar plate style.

How to tell it's done

The rice should be fluffy, the chicken tender, and the gravy loose enough to soak into the rice.

Getting it right

Tip

Cook the curry powder with a splash of water before adding chicken; this prevents a gritty, raw spice taste.

What to serve it with

Serve hot for lunch or dinner with cucumber slices and a small vegetable side.

Substitutions

  • For a closer nasi kandar shop feel, spoon a little extra curry gravy over the rice before adding the chicken.