Low Carb Ayam Curry
Transform your weeknight dinners with this flavorful Low Carb Ayam Curry, a healthier twist on a beloved Southeast Asian classic. Featuring tender chicken thighs simmered in a creamy coconut milk sauce enriched with aromatic spices like curry powder, ground coriander, and turmeric, this dish delivers bold, irresistible flavors while keeping it light on carbs. Sautéed onion, garlic, ginger, and optional red chili add layers of depth, while a splash of lime juice brightens up the dish perfectly. With just 15 minutes of prep and 30 minutes of cooking time, this gluten-free and keto-friendly curry is ideal for those seeking a quick yet satisfying meal. Serve alongside cauliflower rice or low-carb flatbreads for a complete, guilt-free dinner that’s bursting with spice and heartiness.
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Recipe Information
Ingredients
- 500 grams chicken thighs
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 1 small, sliced (optional for heat) red chili
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 400 ml coconut milk
- 250 ml chicken broth
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh coriander leaves
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, grated ginger, and sliced red chili (if using) to the pan and sauté for another 2 minutes until fragrant.
Stir in the curry powder, ground coriander, ground cumin, and turmeric powder. Cook for 1-2 minutes to toast the spices, stirring continuously to prevent burning.
Add the chicken pieces to the pan and cook until browned on all sides, about 5 minutes.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry cook uncovered for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
Garnish with chopped fresh coriander leaves before serving.
Serve the low carb ayam curry with a side of cauliflower rice or a low-carb flatbread to keep the meal low in carbohydrates.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 6334 mg | 275% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 36.6 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 200 mg | 15% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2256 mg | 48% | |
*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.
