Coconut Rice with Fried Chicken

Southeast Asia • Vegetarian

700

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Coconut Rice with Fried Chicken (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Coconut Rice with Fried Chicken, known in Malay as 'Nasi Lemak Ayam Goreng', is a beloved Malaysian lunch staple celebrated for its rich flavors and tantalizing aroma. This dish blends creamy coconut-infused rice (nasi lemak) with crisp, golden fried chicken, often accompanied by local condiments such as cucumber, roasted peanuts, and spicy sambal. Rooted in Malaysia’s multicultural heritage, Nasi Lemak Ayam Goreng is commonly enjoyed by Malaysians of all backgrounds, demonstrating the nation’s unity through food. The secret to authentic Malaysian coconut rice lies in the use of ‘santan’ (coconut milk) and pandan leaves, which impart a fragrant, subtly sweet aroma. The fried chicken is marinated with traditional spices like turmeric, ginger, and lemongrass, delivering a flavorful crunch without excessive oil. This healthier adaptation uses oven-baked or air-fried chicken to reduce calories while maintaining the iconic crispy texture. With wholesome ingredients and less oil, this version honors Malaysian culinary traditions while supporting a balanced, health-conscious lifestyle. Ideal for lunch or brunch, it’s a harmonious meal reflecting Malaysia’s vibrant food culture.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 plate with coconut rice and 1 piece of fried chicken per person)

1 cup White rice (Preferably local fragrant rice (beras wangi))
1/2 cup Coconut milk (santan) (Fresh or carton)
2 leaves Pandan leaves (Knotted)
1/2 tsp Salt
2 pieces (approx. 250g) Chicken breast or thigh (Skinless for lower fat)
1 tsp Turmeric powder
1 inch Ginger (Grated)
1 stalk Lemongrass (Finely chopped)
2 cloves Garlic (Minced)
1/2 tsp Black pepper
1/2 Whole cucumber (Sliced)
2 tbsp Roasted peanuts - optional
2 tbsp Sambal (chili paste) (Optional, store-bought or homemade) - optional

Instructions

1
Rinse the rice thoroughly and place in a rice cooker or pot. Add coconut milk (santan), water (enough to cook 1 cup of rice), salt, and pandan leaves.
2 minutes
Use knotted pandan leaves for easy removal and maximum aroma.
2
Cook the rice as usual until fluffy and aromatic. Remove pandan leaves before serving.
15 minutes
Let the rice rest for 5 minutes after cooking for better texture.
3
Marinate chicken pieces with turmeric powder, grated ginger, chopped lemongrass, minced garlic, black pepper, and a pinch of salt. Let sit for at least 10 minutes.
10 minutes
For deeper flavor, marinate overnight in the fridge.
4
Preheat oven or air fryer to 200°C (400°F). Place marinated chicken on a lined tray or in air fryer basket. Spray lightly with oil.
2 minutes
Use parchment paper for easier cleanup.

Why This Dish is Healthy

Opting for skinless chicken and oven-baking instead of deep-frying significantly reduces unhealthy fats and calories. Coconut milk, used moderately, offers healthy medium-chain triglycerides (MCTs) for sustained energy. The addition of fresh cucumber and herbs boosts fiber and antioxidants, supporting digestion and immunity. This balanced plate makes it suitable for calorie-conscious eaters, without compromising authentic Malaysian flavor.

This Coconut Rice with Fried Chicken recipe offers a balanced meal with lean protein, complex carbohydrates, and healthy fats from santan. Chicken provides essential amino acids, while the rice and peanuts contribute energy and fiber. Pandan and lemongrass add antioxidants and micronutrients. By baking or air-frying the chicken, we minimize saturated fat, making it heart-healthy. The dish also contains vitamins B6, C, and E, plus minerals like magnesium and potassium from the herbs and vegetables.

Pro Tips

💡Tip 1: For extra fragrance, add a piece of ginger to the rice while cooking.
💡Tip 2: Marinate chicken longer for enhanced flavor.
💡Tip 3: Serve with freshly sliced cucumber and peanuts for authentic texture contrast.

Storage & Serving

Store leftover coconut rice and chicken in separate airtight containers in the refrigerator for up to 2 days. Reheat the rice gently with a splash of water. The chicken can be reheated in an oven or air fryer to retain crispiness.

Best served: Breakfast or Lunch