High Protein Ayam Masak Lemak
Indulge in the comforting flavors of 'High Protein Ayam Masak Lemak,' a healthier spin on a beloved Malaysian classic. This dish combines tender, protein-packed boneless chicken breast with the rich creaminess of coconut milk, creating a luscious curry-like sauce infused with aromatic spices including turmeric, ginger, and kaffir lime leaves. The bold flavors of a freshly blended paste made from lemongrass, red chilies, and other vibrant ingredients set this dish apart, while its low-simmered preparation ensures tender, flavorful chicken in every bite. Perfect for meal preps or family dinners, this guilt-free, high-protein dish pairs wonderfully with fluffy steamed rice for a wholesome and satisfying meal. Whether you're venturing into Malaysian cuisine for the first time or seeking a nutritious twist on comfort food, this recipe is a must-try!
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Recipe Information
Ingredients
- 800 grams Boneless chicken breast
- 400 ml Coconut milk
- 200 ml Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 Lemongrass stalks
- 4 Small red onions
- 3 Garlic cloves
- 3 Red chilies
- 1 inch Ginger
- 4 Kaffir lime leaves
- 1 inch Fresh turmeric root
Instructions
Begin by preparing the ingredients: slice the lemongrass into thin rounds, peel and finely chop the red onions, garlic, ginger, and fresh turmeric. Chop the red chilies. Set aside.
Cut the chicken breast into medium-sized pieces and season with 1 teaspoon of salt and 1 teaspoon of turmeric powder.
In a blender, combine the sliced lemongrass, red onions, garlic, ginger, fresh turmeric, and red chilies. Blend the ingredients into a smooth paste, adding a little water if needed to facilitate blending.
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the blended paste and sauté for 5-7 minutes until fragrant and the oil begins to separate from the mixture.
Add the seasoned chicken pieces into the pot, stirring occasionally to lightly brown the chicken on all sides for about 5 minutes.
Pour in 400 ml of coconut milk and 200 ml of water. Stir the mixture to combine, and bring it to a gentle simmer.
Add the kaffir lime leaves to the pot, then cover and allow the chicken to cook for 25-30 minutes over low heat until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Taste the sauce and adjust seasoning with more salt if necessary.
Remove from heat and let the dish rest for a few minutes. Serve hot with steamed rice or your preferred side.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 52.4 g | ||
| Protein | 234.6 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5770 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
