High Protein Ayam Merah
Elevate your meal prep with this High Protein Ayam Merah, a healthy and flavorful twist on the classic Malaysian dish. Tender chunks of chicken breast are simmered to perfection in a rich, aromatic sauce made with a blend of red onions, garlic, ginger, and fiery red chili peppers. Enhanced by warm, earthy spices like cumin, coriander, and turmeric, this dish gets its creamy, luscious texture from a hint of coconut milk, balanced beautifully with tangy tomato paste and canned tomatoes. Ready in just one hour, this protein-packed ayam merah is not only nutritious but also easy to prepare, making it ideal for busy weeknights or meal prep sessions. Garnish with fresh coriander for an herby kick and serve it over steamed rice or alongside flatbread for a mouthwatering, wholesome meal the whole family will enjoy. Perfect for health-conscious foodies, this hearty recipe is a must-try addition to your high-protein meal repertoire!
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Recipe Information
Ingredients
- 800 grams chicken breast
- 2 tablespoons olive oil
- 2 large red onions
- 4 pieces garlic cloves
- 1 inch piece ginger
- 3 pieces red chili peppers
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 200 milliliters coconut milk
- 1 teaspoon salt
- 0.5 cup fresh coriander leaves
Instructions
Dice the chicken breast into bite-sized pieces and set aside.
Peel and slice the red onions thinly. Peel and finely chop the garlic cloves. Grate the ginger.
Thinly slice the red chili peppers.
Heat olive oil in a large pan over medium heat. Add the sliced onions and sauté until they are translucent.
Add the chopped garlic, grated ginger, and sliced red chili peppers to the pan. Sauté for a few more minutes until fragrant.
Add the diced chicken to the pan and cook until the chicken turns white on the outside.
Stir in the canned tomatoes and tomato paste. Mix well to combine.
Add coriander powder, cumin powder, and turmeric powder to the pan. Stir to evenly coat the chicken and mixture with spices.
Pour in the coconut milk and season with salt. Stir to combine all ingredients.
Allow the mixture to simmer uncovered on low heat for about 30 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened.
Taste for seasoning and adjust salt if necessary.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 5646 mg | 245% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 55.9 g | ||
| Protein | 238.5 g | 477% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5142 mg | 109% | |
*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.
