Nasi Lemak with Curry Chicken
Malaysian • Vegan
How to Make Nasi Lemak with Curry Chicken (Traditional & Healthy Version)
Nasi Lemak with Curry Chicken is a beloved Malaysian breakfast dish that captures the essence of Malaysia’s multicultural cuisine. Traditionally enjoyed in homes and at roadside stalls, this meal unites fragrant coconut rice (nasi lemak), spicy sambal, and aromatic curry chicken for a truly satisfying start to the day. The use of local ingredients like pandan leaves, santan (coconut milk), lemongrass, and fresh herbs creates a depth of flavor unique to Malaysian cooking. Nasi Lemak is more than just a dish—it’s a symbol of Malaysia’s diverse culinary heritage, enjoyed by Malay, Chinese, and Indian communities alike. Its richness comes from the harmonious blend of creamy rice, robust curry, crunchy peanuts, and refreshing cucumber slices. By preparing this healthy version with less oil and lean chicken, you can savor all the traditional flavors while supporting your wellness goals. It’s perfect for those who love authentic Malaysian food but want to keep track of their calories.
Ingredients(for 1 plate with rice, curry chicken, sambal, egg, cucumber, and peanuts)
- 1 cup Brown rice (for healthier nasi lemak)
- 1/2 cup Santan (light coconut milk) (use low-fat for fewer calories)
- 2 leaves Pandan leaves (tie into knots)
- 200g Skinless chicken breast (cut into chunks)
- 1/2 medium Onion (finely chopped)
- 2 Garlic cloves (minced)
- 1 cm Ginger (grated)
- 1 stalk Lemongrass (bruised)
- 2 tbsp Chili paste (homemade or store-bought)
- 1 tbsp Curry powder (Malaysian style)
- 1/2 Cucumber (sliced)
- 2 tbsp Roasted peanuts (unsalted)
- 1 Boiled egg (halved)
- to taste Salt
- 1 tsp Cooking oil (preferably canola or sunflower)
Instructions
- 1
Rinse the brown rice and cook with santan, pandan leaves, and a pinch of salt in a rice cooker or pot. Fluff when done and remove pandan leaves.
15 minutes
For extra fragrance, let the rice rest for 5 minutes after cooking.
- 2
Heat oil in a pan over medium heat. Sauté onions, garlic, ginger, and lemongrass until fragrant.
3 minutes
Stir continuously to prevent burning.
- 3
Add chili paste and curry powder; fry until the oil separates and the mixture is aromatic.
2 minutes
Use low heat to avoid burning the spices.
- 4
Add chicken breast chunks and stir to coat with the spice paste. Pour in 1/2 cup water, cover, and simmer until chicken is cooked through.
8 minutes
Use lean meat for a lower fat dish.
Why This Dish is Healthy
By swapping white rice for brown rice, using lean chicken, and opting for light santan, this recipe significantly reduces calories and saturated fat compared to traditional versions. The inclusion of fresh vegetables and controlled portions make it suitable for calorie-conscious eaters. Enjoying Malaysian flavors doesn’t mean sacrificing your health—this recipe proves you can have both taste and nutrition.
This Nasi Lemak with Curry Chicken is rich in lean protein from chicken breast, complex carbohydrates from brown rice, and healthy fats from light santan. The dish is high in fiber thanks to brown rice and cucumber, and provides essential vitamins such as B6, C, and E, plus minerals like potassium and magnesium. Roasted peanuts add crunch and heart-healthy fats, while the use of minimal oil keeps saturated fat low.
Pro Tips
- 💡Wash brown rice thoroughly to remove excess starch for fluffier rice.
- 💡Simmer curry chicken gently to retain tenderness.
- 💡Garnish with fresh herbs like coriander for extra aroma.
Storage & Serving
Store leftover rice and curry chicken separately in airtight containers in the fridge for up to 2 days. Reheat thoroughly before serving. Cucumber and peanuts should be added fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 780.0 kcal |
