Pandan Nasi Lemak with Yellow Curry Chicken
4 pers. | 
35 minutes
Ingredients:
- 1 Ayam Brand™ Yellow Curry Paste 50g
- 1 cup Ayam Brand™ Garden Peas
- ½ cup Ayam Brand™ Chopped Tomatoes
- 1 Ayam Brand™ Coconut Milk 200ml (curry paste)
- 1 Ayam Brand™ Coconut Milk 200ml (rice)
- 400g long grain rice
- 2 slices ginger, lilghtly crushed
- 2 shallots, sliced
- 1 garlic cloves
- 1 lemon grass, white section only, lightly crushed
- 1 pandan leaves, knotted
- 500g chicken breast
- Salt
Pandan Extract:
Curry:
- 200ml water
- 1 onion, sliced
- 1 carrot, sliced
- 1 potato diced
- Peanuts
- Sambal
- Cucumber
- Cooked egg
Preparation:
- Blend the pandan with water (8 pandan + 350ml water).
- Strain the extract juice and set aside.
- In the rice cooker, mix the rice, ginger, shallots, garlic, lemongrass, pandan extract, pandan leaves and salt.
- Add Ayam Brand™ Coconut Milk. Leave rice to cook (total liquid should amount to 550ml).
- In a pan, cook sliced onion with Ayam Brand™ Yellow Curry Paste until fragrant.
- Add potatoes, carrots and water, cook until tender.
- Add sliced chicken breast.
- Add Ayam Brand™ Chopped Tomatoes, and Ayam Brand™ Garden Peas, simmer till cooked.
- Pour in Ayam Brand™ Coconut Milk and let it simmer.
- Serve curry with nasi lemak.
- Garnish with cucumber, sambal, and egg.
