Malaysian Coconut Rice with Fried Chicken and Sambal

Rinse 2 cups of Jasmine rice thoroughly until the water runs clear. Combine the rinsed rice, 1 can of coconut milk, 1 cup of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, prepare the chicken. In a shallow dish, combine 1/4 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge each of the 4 chicken thighs thoroughly in the flour mixture, ensuring an even coating.

Heat 3 cups of vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the coated chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). Remove chicken and place on a wire rack to drain excess oil.

For the sambal, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add 1/2 cup of dried anchovies and fry for 2-3 minutes until crispy. Remove anchovies and set aside.

In the same saucepan, add 1/2 cup of sambal oelek, 1 tablespoon of tamarind paste, and 2 tablespoons of sugar. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the sambal thickens slightly and the flavors meld. Stir in the crispy anchovies.

Fluff the cooked coconut rice with a fork. Serve the fragrant coconut rice with a piece of crispy fried chicken and a generous spoonful of the homemade sambal.