How to Make Nasi Minyak with Chicken Gulai (Traditional & Healthy Version)
Nasi Minyak with Chicken Gulai is a cherished Malay lunch dish, often gracing festive occasions like weddings and Hari Raya in Malaysia. Nasi Minyak, literally meaning 'oily rice', is fragrant rice cooked with local spices, pandan leaves, and a touch of oil, giving it a luxurious aroma and subtle taste. Paired with Chicken Gulai, a rich, coconut-based curry, this meal brings together the vibrant multicultural flavors of Malaysian cuisine. The use of indigenous ingredients such as lemongrass, santan (coconut milk), and spices reflects the deep culinary heritage of the Malay community. This healthy version maintains authentic flavor while being mindful of calories and macronutrients—perfect for calorie tracking. Malaysian cuisine values balance, and this recipe is ideal for lunch, providing complex carbohydrates, lean protein, and wholesome fats. The harmony of spices and aromatic herbs makes Nasi Minyak with Chicken Gulai an inviting meal, suitable for sharing with family. Its enticing aroma and flavorful profile celebrate Malaysia’s rich food culture, offering both tradition and nutrition.
Ingredients
- 1 cup Basmati rice (for lower GI)
- 200g Chicken breast (skinless, boneless)
- 1/2 cup Santan (coconut milk) (light version)
- 1 leaf Pandan leaf (tied into a knot)
- 1 stalk Lemongrass (bruised)
- 2 small Shallots (thinly sliced)
- 2 cloves Garlic (minced)
- 1 inch Ginger (sliced)
- 1/2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1 small Cinnamon stick
- 2 Cardamom pods
- 1 tbsp Vegetable oil (can use olive oil)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Step-by-step instructions
Step 1 · Rinse basmati rice thoroughly until water runs clear
Rinse basmati rice thoroughly until water runs clear. Drain well.
Step 2 · In a pot
In a pot, heat 1/2 tbsp oil. Sauté shallots, garlic, ginger, cinnamon stick, cardamom, and lemongrass until aromatic.
Step 3 · Add rice
Add rice, pandan leaf, and 1/4 tsp salt. Stir to coat grains with oil and spices.
Step 4 · Pour in 1
Pour in 1.5 cups water. Bring to boil, then cover and simmer on low until rice is cooked (about 12 minutes).
Step 5 · Meanwhile
Meanwhile, prepare Chicken Gulai: Heat remaining oil in a pan. Add sliced shallots, garlic, ginger, lemongrass, turmeric and coriander powder. Sauté until fragrant.
Step 6 · Add chicken breast
Add chicken breast, black pepper, and remaining salt. Stir-fry until chicken is opaque.
Step 7 · Pour in santan and 1/4 cup water
Pour in santan and 1/4 cup water. Simmer on low until chicken is tender and gulai thickens (about 5 minutes).
Step 8 · Serve nasi minyak on a plate
Serve nasi minyak on a plate, topped with chicken gulai. Garnish with fresh coriander if desired.
Why this recipe is healthy
This healthy version of Nasi Minyak with Chicken Gulai uses minimal oil and light santan, reducing saturated fat content. Lean chicken breast increases protein while keeping overall fat low. Basmati rice offers slower digestion, aiding in blood sugar control and satiety. The use of fresh spices and herbs boosts immunity and digestion, making this lunch dish ideal for calorie-conscious eaters, those following a weight loss plan, or anyone seeking wholesome Malaysian food.
A note on tradition
Nasi Minyak with Chicken Gulai is a classic dish from the Malay community, especially popular in the east coast regions like Kelantan and Terengganu. Traditionally served during weddings, festive celebrations, and special gatherings, it symbolizes hospitality and abundance. This meal highlights the harmonious use of local ingredients and multicultural influences, making it a staple in Malaysian culinary heritage.