Nasi Kandar Chicken

Name: Nasi Kandar Chicken
Cook time: 1 h
Total time: 1 h
Cuisine: Malaysian
Ingredients: 1.5 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces; 1.5 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces; 1.5 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces; 1.5 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces; 3 Tbsp vegetable oil; 3 large onions, peeled and thinly sliced; 1 Tbsp garlic ginger paste; 1 Tbsp cumin powder; 4 Tbsp meat curry powder; 1 Tbsp dried chilli paste/powder; 1 Tbsp dried chilli paste/powder; 1 tsp cinnamon powder; 1 tsp turmeric powder; 2 medium tomatoes, chopped; 4 bay leaves; 1 tsp garam masala; 1½ cups water; 2 green chillies, thinly sliced; 4 Tbsp thick/caramelised soy sauce; 4 Tbsp thick/caramelised soy sauce; Salt to taste

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr

Appears in

Champur

By Jasvinder Karam

Published 2023

About

This dish is a campuran (mixture) of Indian spices and Chinese thick soy sauce, giving it a unique flavour.

Ingredients

Meat

1.5 kg chicken (breast, leg and/or thigh), skin removed and chopped into medium-sized pieces

Asia
Malaysia
Main course

Method

Frying the Curry Paste

Heat the oil in a large saucepan on medium heat and fry the sliced onions until golden brown. Remove half of the fried onions and set aside.
Add in the garlic ginger paste and fry for 5 minutes.
Then add the rest of the curry paste ingredients, except for the water, and cook fo