Low Fat Ayam Curry
Discover the irresistible flavors of this Low Fat Ayam Curry, a lighter, healthier take on the classic Malaysian-inspired dish. Perfectly tender chicken breast is infused with an aromatic blend of curry powder, ground coriander, cumin, and a touch of cayenne for a gentle kick. Simmered in a velvety light coconut milk and chicken broth base, the curry is loaded with vibrant vegetables like carrots, green beans, and red bell peppers for a wholesome and nutrient-packed meal. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights and boasts bold flavor without the guilt. Finished with fresh cilantro and a squeeze of lime, this dish is a perfect harmony of warmth, spice, and tang. Pair it with steamed rice or enjoy on its own for a satisfying, low-fat dinner.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 teaspoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 cup Light coconut milk
- 1 cup Chicken broth
- 2 medium Carrot, sliced
- 100 grams Green beans, trimmed and cut
- 1 medium Red bell pepper, sliced
- 2 tablespoons Cilantro, chopped
- 4 units Lime wedges
Instructions
Cut the chicken breast into bite-sized pieces, about 1-inch cubes, and set aside.
In a large non-stick skillet or pot, heat the olive oil over medium heat.
Add the chopped onion, and sauté for about 3-5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder, ground coriander, ground cumin, cayenne pepper, and salt, stirring well to coat the onion mixture evenly.
Pour in the light coconut milk and chicken broth, and bring the mixture to a simmer.
Add the cut chicken pieces to the pot, ensuring they are submerged in the liquid.
Cover the pot and let the chicken cook over medium-low heat for about 20 minutes.
Add the sliced carrots, green beans, and red bell pepper to the pot, stirring to combine.
Cook, uncovered, for an additional 10 minutes or until the vegetables are tender and the chicken is fully cooked.
Garnish the curry with chopped cilantro before serving.
Serve the low-fat ayam curry hot, accompanied by lime wedges for added flavor.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8764 mg | 381% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 21.4 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2847 mg | 61% | |
*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.
