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Mixed Jasmine Rice with Turmeric Spiced Chicken

Served 4


300g PaddyKing Mixed Jasmine Rice ( soaked for 30 minutes)

450g Water

1 no Japanese Cucumber, Thinly Sliced

2 nos Russet Potatoes , Peeled and Rough Cut

Ayam Lemak Rempah

2nos Whole Boneless Chicken leg, Rinsed

1tsp Turmeric Powder

1tbsp Sugar

1tsp Salt

½ tsp Pepper

5pcs Lime Leaves

2 pcs Lemongrass

20g Belachan, Toasted

150g Coconut Cream

200g Water

Chili Paste

200g Red Onion }

5pcs Candlenuts } blend together

1pc Chili Padi }

10 pcs Dried Red Chili, Soaked }

100 ml Cooking Oil


  1. Cooked the Mixed Jasmine rice in a rice cooker .

  2. Season the chicken leg with turmeric powder, salt, pepper and set aside.

  3. In a wok pan, add 100g of cooking oil and fry the paste, belachan, lemongrass, for 10 mins and add the chicken . Mixed well.

  4. Add lime leaves, water and stir well. Cover the lid and cooked for about 15 minutes. Check doneness time to time. When chicken is cooked, removed from wok and add the potatoes . Cooked potatoes till almost cooked then add in coconut cream. Return the chicken into the pot and mixed well. Taste to season.

  5. Garnish with pickled cucumber , Coriander leaves and spring onion.

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