Budget · Chicken · Indonesian · Mains · Malay · Rice · Uncategorized

Indonesian Grilled Chicken with Nasi Lemak (Coconut Rice)


I tried to copy my fave Riverside Indonesian dish and I am so surprised how awesome it turned out even though I guessed my way through, from ingredients to cooking method. It is super delicious especially when paired with fragrant coconut rice and the sauce. The rice and the sauce was a match made in heaven! The chicken was off the bone tender, juicy and finger-licking good! I know this is not a healthy dish but we haven’t had nasi lemak for years and we have avoided coconut milk for 6 months. This was worth it! I am very proud of this dish! Adding to my joy is that this is the first time that i succeeded in making coconut rice. In my previous attempts, my rice was either burnt or raw. This time, it is fluffy and perfect!

Ingredients: (Serves 2)

  • For the Chicken and Sauce:
  1. 2 large chicken legs (about 260g each)
  2. 3 cloves garlic, chopped
  3. 5-6 shallots, sliced
  4. 1 stalk lemongrass, cut
  5. 2 star anise
  6. 2 stick cinnamon
  7. 1tbsp homemade curry paste (my mom made this for me. You may use your favourite curry paste brand)
  8. 250ml chicken stock
  9. 420ml coconut milk
  10. 1/2 tsp ground turmeric
  11. 1/2 tsp ground coriander
  12. Pinch of salt
  13. For glazing: Kecap Manis
  • For the Rice: (my ratio is for cooking rice on the stove, you need to adjust the liquid ratio according to your rice cooker)
  1. 1 cup basmati rice
  2. a few cloves of smashed garlic
  3. Bunch of pandan leaves
  4. Pinch of salt
  5. 220ml water
  6. 200ml coconut milk


  1. In a deep skillet, heat some oil and saute garlic and shallots until lightly fragrant. Add in lemongrass, star anise, cinnamon stick. Fry until fragrant.
  2. Add in curry paste and mix well.
  3. On medium low heat, place chicken skin side down into the skillet. Brown the skin nicely before flipping.
  4. Add in chicken stock and bring to boil. Pour in coconut milk and bring to boil.
  5. Mix in ground turmeric and coriander.
  6. Simmer on low heat for 30 minutes. Flip chicken about twice in between to ensure an even cook. The gravy should become very thick, season with salt.
  7. Let the chicken rest in the gravy for about 30mins or more for more flavour.
  8. Transfer chicken to a baking dish, Brush with some gravy, the rest of the gravy is to be served with rice.
  9. Bake in a preheated oven at 190deg for about 30mins.
  10. Glaze chicken with kecap manis.
  11. For the rice, place everything in a pot/rice cooker and cook as usual.
  12. Serve rice with gravy, grilled chicken, cucumber, sunny sideup and sambal chilli for an authentic Nasi Lemak.




3 thoughts on “Indonesian Grilled Chicken with Nasi Lemak (Coconut Rice)

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