Malaysian Nasi Lemak Chicken

1. Roast Chicken, Red Curry

In a bowl, mix red curry paste, coconut milk, kosher salt, sugar, and avocado oil. Coat the drumsticks with the marinade and let them rest for at least 20 minutes (or overnight for stronger flavors). Preheat the oven to 375°F (190°C). Roast the chicken for 30-40 minutes, or until the internal temperature reaches 165°F (74°C).

2. Sambal Ikan Bilis

Finely chop shallots, garlic, and anchovy paste. Heat avocado oil in a pan over medium heat. Sauté the shallots, garlic, and anchovy paste until fragrant. Add Espelette pepper, shrimp paste, sugar, and tamarind concentrate. Cook until the mixture becomes a thick paste.

3. Coconut Rice

Combine jasmine rice, coconut milk, water, and kosher salt in a pot. Stir well. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the rice is tender and liquid is absorbed.

4. Pickled Cucumber

Mix sugar, kosher salt, rice wine vinegar, and water in a bowl until dissolved. Thinly slice the cucumber and submerge it in the brine. Let it sit for at least 15 minutes before serving.

5. Boiled Egg

Hard-boil the egg, peel it, and slice it in half for serving.

6. Assemble

Serve the roast chicken alongside the coconut rice. Add a scoop of Sambal Ikan Bilis and the pickled cucumber. Garnish with the boiled egg halves.