It’s Wok Wednesday and today Jeremy is making Nasi Kandar, a rich and fragrant chicken curry served with steamed pandan coconut rice.
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Hey guys jeremy here from school of what Back again for wok wednesday and this Week we are going To southeast asia to malaysia for nasi Kandao which is a mixed Curry and rice don't forget subscribe Like comment hit that notification bell Let's get cooking Before i get into the curry i'm gonna Wash my rice now i've got Some jasmine rice here Whatever rice you're cooking i would Always recommend to wash it especially With white rice you want to get that Sort of starchy grain out of it so Wash it two three times until it kind of Runs a little bit more clear and then I'm gonna measure out some chicken stock And some coconut water to go in it Now i'm only doing a small amount of Rice so really liquid-wise you're Talking about One-to-one water to rice i'm not using Water but i'm using chicken stock And coconut water to cook this rice Through So i'm gonna roughly measure half Chicken stock and half Coconut water to show you How to sort of guesstimate The right amount of liquid So that roughly is the same amount in The same bowl Of water to rice so i'm going to pour
That in With small amounts of rice you want to Measure half way up the first line Of your index finger on top of the rice And you can see here i've definitely not Got enough liquid in there yet So i'm going to add a bit more stock Coconut water And then try that again i feel like i Still need a little bit more I'm going to put a pinch of salt into The rice And a pinch of sugar and the idea with This is that You're trying to use the sugar to Accentuate the sweetness of the rice And work with the sweetness of the Coconut water the salt Will work with that chicken stock and Bring out that savory flavor Cover it with a lid bring it to a boil Once it's boiling bring your Heat down to medium to low heat so it Just simmers away For about 10 to 15 minutes and this is Not entirely essential but if we're Going for that real Sort of coconut malaysian rice Flavor then using these pandan leaves is Absolutely great And the pandan leaves are kind of like Southeast asian vanilla It's got that real nice sort of sweet Aromatic flavor to it so
The easiest way to pop this into your Rice is actually just Tie a couple of knots into it And then and i'm going to go for a Couple of leaves and it'll really impart Again More sort of aromatic sweetness to the Rice And then pop those knots or pandan Leaves in Let those boil away and you'll smell That after a minute or so Once your rice is on you're going to go Straight into your curry now The first thing we're going to do with Your curry is finely dice some onion and Some ginger and garlic Next it's got a couple of tomatoes which I'm gonna Roughly sort of cut up And then i'm gonna marinade my chicken I've got chicken thighs here on the bone With the skin on still you could Keep your dry ground spices separate and Put them into your curry when you're Making your curry but i quite like to Put them In to season and flavor the chicken Itself so i've got some Curry powder and a small amount of chili Powder here Some garam masala About teaspoon of turmeric And then a good pinch of salt
Massage all those spices around the Chicken and then we'll sear this chicken So it gets a nice sort of golden brown Color around The skin and the meat Now i've actually forgotten to do Something so i'm going to do it now but I i Actually would rather cut these uh Whole thighs in half just so that you it Goes a little bit further but also The pieces of chicken taking a bit more Of the curry flavor So when you're cutting through any sort Of bones a cleave is really useful for This and just You can lift up the chicken along with The cleaver Just go careful When chopping through so the first thing You want to do is start to cook your Whole spices Now you want a fair amount of oil in the Base here because we're going to temper This oil which basically means Sort of frying your spices into the oil To bring out the essence and the flavors Of the spices Um so i've got some cassia bark or Cinnamon stick Some star anise here and some cardamom Pods they're all going to go Into the curry straight away Medium heat on this because you want to
Release those flavors but not burn those Whole spices My spice is here it sounds a fry nicely And I'm getting an immediate aroma of Those whole spices so as i said i don't Want them to burn So you've got to be careful with that I've got some curry leaves here They are dry curry leaves and i've Soaked them in Hot water to release some of their Flavour So i've got a good handful of curry Leaves If you can get fresh curry leaves it's Always better but at the moment we can't Seem to find Them so i'm using dry and i've soaked Them in water for that reason The curry leaves can go in and my onions Can go straight in After that so i don't want my curry Leaves to burn And spit at me or chris for too long So just going to bring that down Slightly and you want to sweat your Onions down Now if you want color in your curry You're going to get More color from the spices in the Chicken itself as well But i want to cook my onions to a point Where they're really nice and soften
And then allow them to brown nicely Before i then Do anything else my ginger and my garlic And then i've got my additional pandan Leaves Which i'm gonna also just Fold Give those a stir And the flavor of this you're going to Get loads of really aromatic spices Going in but You notice i'm not putting much chilli In this at all i've got a little bit of Chili powder in the Chicken but i want this to be really Like a really Fragrant relatively mild curry So when i rice once the water is at a Point where it's Almost pretty much fully evaporated then You'll see There's sort of little air pockets Between the rice grains at that point Switch it off Leave the lid on and let it steam in its Own steam for at least 15 minutes so once your Onions are starting to brown around the Edges This is a good time to get your chicken In And ideally what you want to do is just Make sure there's enough space for most Of your chicken pieces to sear
Around the edges so just push your Onions to the side should have built up Quite a lot of heat in the Pan already but you might want to Once your chicken's in turn the heat Up to sort of medium to high heat just So that it can seal nicely And the reason why i put the chicken in Now As opposed to waiting for the onions to Brown too much more Is that i want them to continue to brown Around the edges Before i fold them in now you don't want Your onions to burn You just want them to brown so after a Couple of minutes Mix those onions in with your chicken And then allow that chicken to seal a Little bit more Next some tomato paste This will add a bit of colour but also a Slight bit of tartness which is nice And then to work with that a little bit Of light soy sauce for seasoning My tomatoes And then at this point i've got some Palm sugar as well Which i'm just going to melt into that And then give that another stir And all the juices from the tomatoes And that light soy will start to lift Any sticking of the spices Off the bottom of the pan
I'd recommend at this point To give it a good scrape But then also So then just leave it on that same sort Of medium Heat and cover it with a lid just to Allow the tomatoes to release Some moisture after a couple of minutes With the lid on Your tomatoes will release some of that Juice and you can see that juice sort of Running in between the chicken So we want to use that juice to get all That Flavor of the spices of the bottom of The pan A lot of time when you're making a good Curry this is Actually quite a crucial part of it So just keep scraping all the way Through as as i Grab the chicken stock you'll be able to Scrape more and deglaze That pan even more so it's great to fair Bit already Now i'm going to turn the heat up a Little so medium To high heat and i'm going to pour holy The chicken stock into here Whoa that looks so good i've got coconut Water still from my rice as well So i'm going to put maybe about 100 mils Or so of coconut water Into here and that will just work with
The sweetness of those pandan Leaves as well bring that to a boil give It another scrape Carefully through and then we'll season It up and then Simmer it for about 20 to 30 minutes So the last thing we're going to do is Season this up remember i've already put Some palm sugar in there so i have the Sweetness in there just a little pinch Of salt Should bring that together nicely And you want a nice balance of sweet and Salty but more Savory in flavor i'm going to leave the Lid Off i've turned the heat down to sort of Lower heat just so it's bubbling away Simmering away and i'm leaving the lid Off so that it can just Evaporate and the sauce can thicken Whilst the chicken's cooking Look at the color of this You just want to pour over the top Hmm yeah you can really taste the Cinnamon In there and that base flavor of the Curry leaves It's like sweetness of the pandan it's Almost like smokiness to it as well Which will come from the cooking of the Spices and the marinade Of the chicken as well Takes me back to malaysia guys if you
Like this type of cooking As much as i do don't forget subscribe Like comment ding hit the notification Bell Thank you so guys if you know nasi Kandao that The mixed rice that i've been cooking What are your favorite type of curries That you like to put on your mixed rice Like this Let us know in the comments below
