Nasi Kuning with Ayam Goreng

2 hours


3 - 4 pax

An Indonesian classic that is perfect for celebrations, this Nasi Kuning with Ayam Goreng recipe is one to impress.

Golden yellow, aromatic Basmati rice served with tender juicy ayam goreng – leave your relatives wanting seconds with this deliciously healthy tumeric rice dish.

We are using Basmati Rice from Taj Basmati for a healthier choice, but feel free to use your usual rice.

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2cups Taj Basmati Rice
200ml Coconut milk
250ml Water/chicken stock
1tbsp Tumeric powder
1 Lemongrass (bruised)
1 Bay leaf
2 Kaffir lime leaves
1/2tsp Salt (if using water)
Ayam Goreng
1kg Chicken leg Separate drum and thigh
300ml Coconut milk
4tbsp Tamarind juice 1 tsp tamarind pulp mixed with 4 tbsp water, strained
Salt to taste
1cup Rice flour
Cooking oil for deep frying
4 Red chillies
2tsp Coriander seeds
2 Candlenuts
12 Shallots (peeled)
1stalk lemongrass (finely sliced)
1inch knob Galangal
1tbsp Tumeric powder
1tbsp Gula melaka (grated)



Combine all ingredients in the spices section and blend them in a food processor until smooth.

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Combine chicken, coconut milk, tamarind juice, salt in the pot and simmer over medium heat until chicken is tender and gravy is thick.

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Remove from heat and leave chicken in the gravy to marinate for at least 2 hours in the refrigerator. (Overnight in the refrigerator for best results)

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In a rice cooker, wash 2 cups of Taj Basmati rice about 3 times until it runs clear.

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Add in coconut milk, chicken stock, turmeric, bruised lemongrass, bay leaf, kaffir lime leaves.

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Mix evenly and set the rice cooker to cook.

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Once rice is cooked, open the rice cooker, discard aromatics and fluff rice.

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Remove chicken from refrigerator and separate chicken from gravy, drip dry

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Coat chicken with rice flour. Heat oil in a wok and deep fry chicken pieces until golden brown, Drain well

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Serve Nasi Kuning with Ayam Goreng, and other preferred side dishes.

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Served with Egg Omelette, Sambal Goreng (tahu and long bean) and Cucumber

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