Lontong with Chicken Curry

Ingredients(for 1 medium bowl lontong with 1 cup chicken curry)

• 1 cup Rice (beras) (short grain preferred)
• 1 leaf Pandan leaf (daun pandan) (tied into a knot)
• 200g Chicken breast (skinless, boneless, diced)
• 1 medium Potatoes (peeled, cubed)
• 1 small Carrot (sliced)
• 1/2 cup Fresh coconut milk (santan) (light coconut milk for lower fat)
• 2 Shallots (finely chopped)
• 2 cloves Garlic (minced)
• 1/2 inch Ginger (sliced)
• 1 stalk Lemongrass (serai) (bruised)
• 1 tbsp Chili paste (use fresh or dried chilies, adjust to taste)
• 1 tbsp Curry powder (Malaysian meat curry blend)
• 1/2 tsp Salt
• 1 tsp Cooking oil (canola or sunflower)
• 4 stalks String beans (kacang panjang) (cut into 2-inch pieces) - optional

Instructions

1. 1

   Rinse rice thoroughly. Cook with water and pandan leaf in a rice cooker until soft. Transfer hot rice to a square container, press firmly, and let cool to form a compact rice cake.

   10 minutes

   Press rice while warm for best texture; use cling wrap to avoid sticking.

2. 2

   Once cool, cut the rice cake into bite-sized cubes. Set aside.

   5 minutes

   Use a damp knife for clean cuts.

3. 3

   Heat oil in a pot. Sauté shallots, garlic, and ginger until fragrant. Add lemongrass and chili paste; stir-fry for 2 minutes.

   5 minutes

   Low heat prevents burning the spices.

4. 4

   Add chicken cubes and curry powder. Stir well to coat the chicken in spices and cook for 3 minutes.

   3 minutes

   Marinate chicken in curry powder for extra flavor if time permits.