Place all the ingredients in a grinder and blitz until you have a fine paste, season with salt if necessary, place it in a container and refrigerate until you use. You can also make extra and refrigerate but use it within three days.
Have all the ingredients prepared and ready to make the kanji(congee).
Place a large cooking pan over medium heat and pour in the water. To the water add cut chicken pieces with the pandan leaves, cinnamon, garlic and fenugreek. season with salt and cook over low-medium heat. 20 minutes or until chicken is chicken.
gently add in the rice. maintain heat to medium and continue until the rice is completely cooked, overcook the rice purposely so that you end up with a consistency of Milk rice(kiribath), use a spoon to break the grains further.
At this point of cooking the congee, there will be less water, leaving a porridge-like consistency to the rice.
Pour in the thin milk over medium heat and cook until tiny bubbles appear. 10-15minutes.
Stir constantly. Then add the thick coconut milk and simmer for just 10 minutes over low fire. stir constantly.
Per person 475g
Calories 330 Kcal
Vitamin A 43mcg
Vitamin C 12mcg