Nasi Dagang with Chicken Curry

Ingredients(for 1 generous plate per person (rice and curry))

• 1 cup Nasi Dagang rice (Thai red rice or local beras dagang) (beras dagang)
• 1/3 cup Santan (coconut milk) (light coconut milk)
• 1 leaf Pandan leaf (tied into a knot)
• 1/2 tsp Fenugreek seeds (halba)
• 200g Skinless chicken breast (cut into bite-sized pieces)
• 1 stalk Lemongrass stalk (bruised)
• 1 inch Ginger (sliced)
• 2 cloves Garlic (minced)
• 2 Shallots (finely chopped)
• 2 tbsp Low-fat yogurt (optional for creaminess) - optional
• 1 tbsp Curry powder (Malaysian style)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Cooking oil (preferably canola or sunflower)

Instructions

1. 1

   Rinse the beras dagang thoroughly and soak for at least 2 hours. Drain before cooking.

   5 minutes

   Soaking helps soften the rice and reduces cooking time.

2. 2

   Steam the rice with santan, fenugreek seeds, and pandan leaf until tender and fragrant.

   15 minutes

   Use light coconut milk for a healthier version.

3. 3

   Heat oil in a pan. Sauté shallots, garlic, and ginger until aromatic.

   3 minutes

   Keep heat medium to prevent burning and preserve nutrients.

4. 4

   Add curry powder and lemongrass. Stir until fragrant, then add chicken breast pieces.

   2 minutes

   Use fresh Malaysian curry powder for best flavor.