Ingredients:

• 2 cups jasmine rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 pandan leaf (optional)
• 500g chicken thighs, boneless and skinless
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 hard-boiled eggs, halved
• 1 cucumber, sliced
• 1/2 cup roasted peanuts
• 1/2 cup fried anchovies (ikan bilis)
• Sambal chili paste to serve

Instructions:

1. Rinse the rice under cold water until the water runs clear.
2. In a rice cooker, combine rice, coconut milk, water, salt, and pandan leaf. Cook the rice according to the rice cooker's instructions or until the rice is tender and the liquid is absorbed.
3. Meanwhile, in a bowl, combine chicken thighs with curry powder, soy sauce, and vegetable oil. Mix well to coat the chicken evenly.
4. Heat a skillet over medium heat. Add the chicken and cook for about 5-7 minutes on each side, until fully cooked and golden brown. Remove from heat and set aside.
5. Peel and halve the hard-boiled eggs. Slice the cucumber into thin rounds.
6. To assemble, place a scoop of coconut rice on each plate. Arrange spiced chicken, half a boiled egg, cucumber slices, roasted peanuts, and fried anchovies around the rice.
7. Serve with sambal chili paste on the side.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.