Blog Details

Ingredients

For Steamed Rice

Basmati rice / Malaysian rice – 4 cups
Water – as required
Salt – 2 tsp

Nasi Kandar (Malaysian Style) Nasi Kandar is one of Malaysia’s most iconic dishes, known for its bold spices, rich gravies, and fragrant steamed rice served with flavour-packed curries. Originating from Tamil Muslim communities in Penang, this dish reflects a beautiful blend of South Indian and Malaysian cooking traditions. Unlike regular rice meals, Nasi Kandar stands out for its slow-cooked curries, layered spices, and deeply satisfying taste. Traditionally served with rice drenched in multiple gravies, it is loved for its intense flavour, comforting warmth, and authentic street-style charm.

For Chicken Curry (Nasi Kandar Style)

Chicken – 1 kg (medium pieces)
Oil – ½ cup
Onions – 4 large (finely sliced)
Tomatoes – 3 medium (chopped)
Ginger garlic paste – 3 tbsp
Green chillies – 4 (slit)
Curry leaves – 2 sprigs

Spice Powders
Red chilli powder – 2 tbsp
Coriander powder – 2 tbsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Meat curry powder / Malaysian curry powder – 2 tbsp

Other Ingredients
Coconut milk – 1 cup
Tamarind water – 2 tbsp
Salt – as needed

Whole Spices

Cinnamon – 1 stick
Cardamom – 3
Cloves – 4
Star anise – 1

For Serving (Traditional Style)

Boiled egg – optional
Fried chicken / fried fish – optional
Vegetable curry or dal curry – optional
Extra curry gravies for topping

👩‍🍳 Authentic Home-Style Preparation

Step 1: Cook the Rice

Wash rice well and soak for 20 minutes.
Boil water with salt, add rice, and cook until fluffy and perfectly done.
Drain excess water and keep rice warm.

Step 2: Prepare the Curry Base

Heat oil in a heavy-bottomed vessel.
Add whole spices and sauté until aromatic.
Add sliced onions and fry until dark golden brown — this step gives authentic Nasi Kandar colour and depth.
Add curry leaves, ginger garlic paste, and green chillies. Sauté until raw smell disappears.

Step 3: Cook the Chicken Curry

Add chopped tomatoes and cook until soft and oil separates.
Add spice powders and mix well on low flame to avoid burning.
Add chicken pieces and sauté until well coated with masala.
Pour coconut milk and tamarind water, add salt, and mix gently.
Cover and cook on medium flame until chicken is tender and gravy turns thick and glossy.

Step 4: Final Simmer

Lower the flame and allow the curry to simmer for 10–15 minutes.
Oil should float on top, and the gravy should be rich, dark, and aromatic — this is the signature Nasi Kandar finish.

Step 5: Traditional Nasi Kandar Serving

Place steamed rice on a plate.
Top with chicken curry and generously pour extra gravy over the rice.
Serve with boiled egg, fried chicken or fish, and vegetable curry for a complete Malaysian experience.

Serving Suggestions

Serve hot with:
• Pickled vegetables
• Cucumber salad
• Extra curry gravies (mixed gravy style)