Nasi Kuning Feast with Chicken & Sides
Golden turmeric rice plated with crispy fried chicken, rendang beef, and toasted coconut serundeng—an easy Indo dinner that feeds 2–4 in under 30 minutes using rotisserie chicken and jarred rendang.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- 1.5 cups jasmine rice, cooked
- ¾ tsp turmeric powder
- ¾ cup coconut milk
- 1 lb rotisserie chicken, shredded
- 1 cup beef rendang (jarred)
- ½ cup shredded coconut (unsweetened), toasted
- 1 whole lime
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium. Add cooked rice and turmeric, breaking up clumps, until evenly golden, about 3 minutes.
- 2
Pour in coconut milk and stir gently until rice absorbs liquid and smells fragrant, about 2 minutes. Transfer to a serving bowl.
- 3
In the same skillet, warm rendang over medium for 2 minutes. Push to the side and warm shredded chicken with 1 tbsp oil, tossing until heated through, about 2 minutes.
- 4
Toast shredded coconut in a dry pan over medium, stirring constantly, until golden and fragrant, about 2 minutes.
- 5
Plate the turmeric rice, top with chicken, rendang, and toasted coconut serundeng. Squeeze lime over.
Tools you’ll need
- large skillet (12-inch)
- serving bowl
- wooden spoon
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