Malaysian-Style Fried Chicken Nasi Lemak

Take your chicken out of the fridge, open the packet and let it air and boil a kettle

Chop your creamed coconut very finely

Dissolve half the chopped creamed coconut (you'll use the rest later!) in 20ml [30ml] [40ml] boiled water in a heatproof bowl

Add half your soy sauce (you'll use the rest later!) and set aside to cool slightly – this is your coconut marinade

Add your basmati rice, the remaining chopped creamed coconut and a pinch of salt with 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, give it one stir and reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your coconut rice

Add your egg[s] to a pot of boiled water and bring to the boil over a high heat

Once boiling, cook for 8-9 min for boiled egg[s]

Once done, drain and refill the pot with ice-cold water and the cooked egg[s], then set aside to cool

Tip: Use the Gousto ice packs to chill the water!

Meanwhile, combine your chicken thighs and your curry powder in a large bowl with your chilli flakes (can't handle the heat? Go easy!) and the coconut marinade (reserve the bowl!) and give it a good mix up

Add 4 tbsp [6 tbsp] [8 tbsp] flour and a pinch of salt and pepper

Give everything a good mix up and, using your hands, scrunch the flour onto the chicken until fully coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, add the coated chicken, skin-side down, to the pan and cook for 10 min, then reduce the heat to medium-high, flip chicken over and cook for 8 min or until golden, crispy and cooked through (no pink meat!)

Once done, season the cooked chicken with a pinch of salt – this is your Malaysian-style fried chicken

Tip: Cooking for 3 or more? Use 2 pans!

While the chicken is cooking, slice your cucumber into discs on the diagonal

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your sambal and the juice of half your lime[s] (not sure about citrus? Try using less!) in the reserved bowl with the remaining soy sauce, a little drizzle of vegetable oil and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your sambal dipping sauce

Cut the remaining lime[s] into 1 wedge per person

Peel the cooled egg[s] and cut in half