Serving Size: 3 persons
1 tbsp meat curry powder​
½ tbsp ketumbar powder​
1 piece kunyit leaf, shredded​
8 pieces kaffir lime leaf, shredded​
300g minced chicken breast meat​
150g coconut milk​
Cooked kunyit rice

Kunyit Rice
500g glutinous rice​2 tsp kunyit powder​1 liter water​250g coconut milk​⅓ tsp salt​3 pieces pandan leaf

Spices
30g garlic​150g shallot​4 red chillies​6g fresh kunyit​6g lengkuas​3 stalks lemongrass

Seasoning
3 tbsp fish sauce​1 tsp salt​1 tbsp sugar​2 tbsp lime juice

Step 1:
KUNYIT RICE: Combine glutinous rice, kunyit powder and water in a mixing bowl and soak overnight in the fridge. Drain well. Add in coconut milk, salt and mix well. Add pandan leaves and steam for 45 minutes.​

Step 2:
Blend the spices. Heat up 2 tbsp oil in So Matcha Wokpan, saute blended spices till fragrant.

Step 3:
Add in all the ingredients (except kunyit rice) and stir well. Bring to boil.

Step 4:
Add in seasoning and stir-fry until well mixed.

Step 5:
Add in cooked kunyit rice and stir-fry at medium low heat till well mixed. Cover the lid for 5 minutes. Dish up and serve with cashew nuts, fried ikan bills and mint leaves.