Nasi kandar, a popular Penang dish, is served as white rice with a choice of meat and vegetable dishes, topped with a mix of sauces. This generous plate lets each person choose their own combination.
Sauté the onion and garlic in oil over medium heat. Add the curry powder and cook for 2 more minutes. Add the chicken and brown for 8 minutes.
Pour in the coconut milk and cover. Simmer over low heat for 25 minutes, until the chicken is tender and cooked through.
Simmer the fried eggplant with the tomato sauce and Turkish red pepper flakes over low heat for 8 minutes.
Divide the rice among the plates.
Spoon the chicken curry and eggplant sauce over the rice and serve hot.
The chicken curry and eggplant sauce can be stored separately in the refrigerator for 3 days or frozen for up to 2 months.
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