Nasi KatokFried Chicken, Rice, and Sambal
Nasi katok is a Bruneian meal of rice, fried chicken, and sambal. This version seasons the chicken with turmeric and serves it with a cooked chili-onion sambal.
Prep
25m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 500gWhite Rice (rinsed)
- 900mlWater
- 6gSalt
Chicken
- 800gChicken Thigh
- 8gTurmeric Powder
- 4gSalt
Frying
- 500mlVegetable Oil
Sambal
- 60gChili Paste
- 20gGarlic (crushed)
- 120gOnion (finely chopped)
- 10gPalm Sugar
- 15mlLime Juice
- 2gSalt
- 30mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the white rice, water, and salt in a saucepan. Bring to a boil, cover, reduce the heat, and cook until tender. Rest, covered, before fluffing.
- 02
Rub the chicken thigh with the turmeric powder and salt and refrigerate for 20 minutes.
- 03
Heat the vegetable oil to 180°C (356°F). Fry the chicken in batches until deeply golden and 74°C (165°F) at the center, then drain on a rack.
- 04
Heat the vegetable oil over medium heat. Add the onion and cook until soft and lightly golden.
- 05
Stir in the garlic, then add the chili paste, palm sugar, lime juice, and salt. Cook until thick, glossy, and slightly jammy.
- 06
Serve the rice with the fried chicken and sambal.
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