Nasi Kerabu with Grilled Chicken

Ingredients

Check you have the quantities below.

• 2 cups jasmine rice
• 1 tbsp powder or 8 flowers butterfly pea flowers or powder
• 2 1/2 cups water
• 1 tsp salt
• 600 g chicken thighs
• 1 tsp turmeric powder
• 2 cloves garlic, minced
• 1 tbsp oil
• 2 cups cabbage, shredded
• 1 cup bean sprouts
• 1 cucumber, sliced
• 1/3 cup fried coconut or toasted coconut flakes
• for serving lime wedges

Let’s make it

1. Cook rice with butterfly pea flowers or powder, water, and salt until blue and fluffy; rest 10 minutes.
2. Marinate chicken with turmeric, garlic, and oil for 10 minutes. Grill or pan-cook 6–8 minutes per side until the thickest part reaches 74 C/165 F.
3. Shred or slice the chicken and prepare the vegetables.
4. Serve rice with chicken, cabbage, bean sprouts, cucumber, coconut, and lime.
5. Add a simple sambal if desired.