Saturday, 1 August 2009

Nasi Goreng al Curry

This is one of my few variations of nasi goreng (fried rice) inspired by the famous Indonesian dish. I also like it with prawns in place of chicken, which I toss in directly towards the end of sautèing just until they become opaque, or vegetarian version is nice as well, in which case fried potato cubes will give an added flavour and texture. Other selections of vegetables can be added/substituted as well, such as green peas, chopped broccoli or cauliflower.
Also if you don't have all these different spices, you can just use 50/50 of galam masala and ready made curry powder.

300g boneless chicken breasts sliced in strips
(for marinade)
1tbsp ketjap(indonesian sweet soy sauce) or teriyaki sauce
1tbsp olive oil
1tsp freshly grated ginger
1 clove garlic, smashed

1 large onion, or 3-4 shallots, finely chopped
1 carrot, finely chopped
1 bell pepper, finely chopped
2 clove garlic, smashed
(I usually zap together these 4 ingredients in a food processor)
Olive oil
1,5 tsp coriander seeds
1,5 tsp fenugreek
*1,5 tsp bouillon base in powder, or more or less as needed
1,5 tsp galam masala
1 tsp turmeric
0,5 tsp cumin
0,5 tsp cinnamon
0,5 tsp clove
2 eggs
1 courgette, finely julienned
about 3 cups of cooked basmati rice, completely chilled
0,5 tsp cardamom powder
drizzle of sesami oil
(optional) chopped fresh coriander leaves

-marinate the chicken strips in the following 4 ingredients, let it rest for a few hours, turning occasionally.
-dry roast the coriander seeds and fenugreek in a skillet (ideally SS or cast iron), taking care not to burn them. Grind the toasted spices well in a pestle.
-Sautè the onion, carrot, bell pepper and garlic in generous amount of olive oil on high heat in a large wok or skillet, tossing vigorously. Add the bouillon powder and spices (except cardamom) halfway.
-Prepare a batch of scrumbled eggs in a separate skillet.
-When the vegetables are completely well cooked and soft, add the chicken and courgette, continue to cook until chicken strips are cooked through, still tossing regularly.
-Add the rice, scrambled eggs, dash of cardamom and drizzle of sesami oil, toss all together thoroughly, breaking any lumps of rice and blending the flavour well.

Sprinkle the coriander leaves (if desired) and serve.


  1. Wowwweee! It's so nice to see you cooking our type of food kak..what a pleasant surprise! :D Kak, from the photo I can see that your nasi goreng is kind of this true? If it is...awww, I just love eating moist rice dishes :D Way to go kak!

    -Arien Dani-

  2. I like nasi goreng!!! with chicken or prawn or ikan bilis or eggs..yumm yumm ;p

    * Liz *

  3. thank you girls!! Yeah I am discovering and venturing into the south asian cooking little by little, I love the rich flavours which is also different from the indian cuisine I am more accustomed to. it is really deliciously interesting!! The consistency is not too moist Arien, much drier than Italian risotto, but in this version I like to maintain a just a bit of moisture which helps the flavour to blend in better and more thoroughly :-) I don't add any liquid though, I just like to load on veggies and let them simmer in the juice that comes out of them! :-D

  4. Oh I see kak...hearing you describe letting the rice simmer in the vegetable juice somehow makes my mouth water..even though I don't eat veges! Hihihi :p How I wish I can taste this Nasi Goreng of yours kak :D

    -Arien Dani-