Nasi Kerabu with Chicken

Malaysian • halal_safe

550

kcal

7.5g

Protein

23g

Carbs

4.2g

Fat

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How to Make Nasi Kerabu with Chicken (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Nasi Kerabu with Chicken is a vibrant, aromatic Malaysian dish originating from the East Coast state of Kelantan. Traditionally enjoyed as a breakfast or lunch option, Nasi Kerabu is famed for its striking blue rice, which gets its color from bunga telang (butterfly pea flowers), and a medley of fresh ulam (Malaysian herbs and vegetables). This healthy, high-fiber meal is complemented by tender grilled chicken marinated in local spices and accompanied by sambal and flavorful condiments like kerisik (toasted grated coconut) and budu (fermented anchovy sauce). Malaysian cuisine’s multicultural roots shine in Nasi Kerabu, blending Malay culinary traditions with local ingredients such as pandan leaves, lemongrass, and santan (coconut milk). This dish is celebrated for its balance of taste, nutrition, and color. The combination of herbs, spices, and lean protein makes Nasi Kerabu with Chicken a wholesome, satisfying choice for health-conscious eaters who crave authentic Malaysian flavors. Enjoying this dish is a journey through Malaysia’s rich gastronomic heritage, perfect for those seeking an aromatic and nutritious meal.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 plate with blue rice, ulam, and chicken)

1 cup White rice (preferably long-grain)
10 Butterfly pea flowers (bunga telang) (for blue coloring)
2 Pandan leaves (tied in a knot)
200g Skinless chicken breast (lean protein)
1 stalk Lemongrass (bruised)
2 tbsp Kerisik (toasted grated coconut)
1 cup Fresh ulam (herbs: daun kesum, ulam raja, bean sprouts, cucumber) (thinly sliced)
1/4 cup Santan (light coconut milk) (for rice) - optional
2 cloves Garlic (minced)
1 cm Ginger (grated)
1/2 tsp Salt
1/4 tsp Black pepper
1 tsp Olive oil (for grilling)

Instructions

1
Prepare butterfly pea flower-infused water by boiling the bunga telang with 1 cup of water. Strain and reserve the blue liquid.
5 minutes
Use more flowers for a deeper blue hue.
2
Rinse the rice. Cook it with the blue water from bunga telang, pandan leaves, and optional santan in a rice cooker until fluffy.
15 minutes
Add pandan leaves for extra aroma.
3
Marinate chicken breast with minced garlic, grated ginger, lemongrass, salt, and black pepper for 10 minutes.
10 minutes
Let the chicken sit longer for deeper flavor.
4
Grill the marinated chicken on a non-stick pan with olive oil until fully cooked and slightly charred outside.
8 minutes
Grill on medium heat to keep the chicken juicy.

Why This Dish is Healthy

This Malaysian Nasi Kerabu with Chicken recipe uses wholesome ingredients, grilled lean chicken, and plenty of raw herbs, making it low-calorie, nutrient-dense, and heart-healthy. Reduced use of coconut milk and oil keeps fat intake moderate, while fiber-rich ulam aids satiety and gut health. It’s an ideal choice for weight management, muscle building, or anyone seeking a balanced, authentic Malaysian meal.

Nasi Kerabu with Chicken is packed with lean protein from chicken breast and high fiber from a colorful mix of ulam (herbs and raw vegetables). The use of butterfly pea flower adds antioxidants, while pandan and lemongrass provide vitamins and minerals. Toasted coconut offers healthy fats, and the dish is low in saturated fat due to grilling instead of frying. This meal delivers essential nutrients, supports digestion, and keeps you energized.

Pro Tips

💡Use freshly picked bunga telang for the brightest blue rice.
💡Marinate chicken overnight for maximum flavor.
💡Add extra ulam for more fiber and micronutrients.

Storage & Serving

Store rice and ulam separately in airtight containers in the refrigerator for up to 2 days. Grilled chicken can be kept refrigerated for 3 days. Reheat rice and chicken before serving; ulam is best fresh.

Best served: Breakfast or Lunch