Nasi Lemak with Lemongrass Chicken
Savour the ultimate Malaysian dish — Nasi Lemak and Lemongrass Chicken, a perfect blend of creamy coconut rice and zesty, flavourful chicken.
Course Main Course
Cuisine Malaysian, Singaporean
Servings 2 servings
Calories 510 kcal
For the Coconut Rice
- 1 cup jasmine rice or long grain rice
- ½ cup coconut cream and 1 1/2 cups water or 1 cup light coconut milk and 1 cup water
- 2 stalks of lemongrass pounded or roughly chopped into large slices
- Pinch of salt
For the Chicken Marinade
- 300 g chicken thighs or legs
- 1 tablespoon lemongrass pounded or finely chopped
- 1 teaspoon black or white pepper powder
- 1 teaspoon turmeric powder
- 1 teaspoon red pepper powder or paprika
- 1 tablespoon cooking oil any variety
Accompaniments
- ½ cup dried shrimp or anchovies
- ½ cup whole peanuts skin on is preferred but you can use skinless
- 2 tablespoons sambal oelek or sambal terasi or use the chefs special Indonesian Sambal recipe here
- 2 hard boiled eggs
- ½ medium cucumber sliced
- 1 medium tomato sliced
Marinating the Chicken
Mix all the chicken marinade ingredients together (1 tablespoon lemongrass pounded or finely chopped, 1 teaspoon black or white pepper powder,1 teaspoon turmeric powder, 1 teaspoon red pepper powder or paprika and 1 tablespoon cooking oil any variety)
Generously coat the chicken on all sides with the marinade and leave to marinate for at least half an hour.
Making the Coconut Rice
Rinse 1 cup of jasmine or long grain rice well until the water runs clear. Drain.
In a small saucepan add the rice and either ½ cup coconut cream and 1½ cups water OR 1 cup light coconut milk and 1 cup water.
Add 2 stalks of lemongrass pounded or roughly chopped into large slices and a pinch of salt and put on low heat. Cover completely and leave for around 25 minutes till you see all the water has been absorbed.
Turn the heat off and leave covered for another 15 minutes for the rice to steam through. Fluff with a fork.
Making the Lemongrass Chicken
While the rice is boiling, preheat the oven at 220℃ (430℉) for 5 minutes. Put the marinated chicken in for 20 minutes on the top shelf of the oven. At the end of 20 minutes check if it’s cooked through. If it’s done turn off the oven but leave the chicken in the oven for another 10 minutes. If using an air fryer instead of the oven - Preheat the air fryer to 375°F (190°C). Marinate the chicken, then air fry for 12-15 minutes, flipping halfway, until the chicken is golden and cooked through
Preparing the Accompaniments and Plating
Get the Chef's special Indonesian sambal recipe here
Keyword Coconut Rice, lemongrass chicken, Mains, Malaysian food, Nasi Lemak, Singaporean food