Quick Nasi Kandar

Step 1

Slice the onion lengthwise from root to tip into thin half-moons about 1/8-inch wide, like cutting an apple in half and then thinly slicing each half.

Step 2

Cut the chicken thigh crosswise (against the grain) into 1/2-inch-thick strips, roughly the size of your pinky finger.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 4

Add the onion slices and stir constantly until they soften and turn translucent, about 2 minutes, so they release their sweetness.

Step 5

Sprinkle the curry powder over the onions and stir constantly for 30 seconds until the powder becomes fragrant and coats everything.

Step 6

Add the chicken strips and stir constantly over medium-high heat until the outside turns opaque and no raw pink remains, about 3 minutes.

Step 7

Add the shrimp and stir constantly until they turn from gray to pink and opaque throughout, about 2 minutes.

Step 8

Pour in the coconut milk and stir until everything is evenly coated, then reduce heat to medium and simmer for 2 minutes to blend flavors.

Step 9

Divide the cooked rice between two bowls, mounding it in the center of each.

Step 10

Spoon the chicken, shrimp, and sauce over the rice, pouring any extra sauce over the top.