Low Fat Ayam Merah
Discover the vibrant flavors of **Low Fat Ayam Merah**, a healthier twist on the classic Malaysian chicken dish. This recipe features tender chunks of boneless, skinless chicken breasts simmered in a rich, aromatic sauce made with a blend of fresh onion, garlic, ginger, lemongrass, and dried chilies. The addition of light coconut milk and turmeric creates a creamy yet guilt-free texture, while palm sugar and low sodium soy sauce provide the perfect balance of sweet and savory. Ready in under an hour, this low-fat version maintains all the traditional flavors with fewer calories. Garnished with fresh coriander and served with steamed jasmine rice, it’s an ideal dish for a wholesome weeknight dinner or meal prep. Perfect for those seeking delicious low-calorie chicken recipes, healthy Malaysian cuisine, or lighter comfort food options!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 1 large onion
- 3 medium garlic cloves
- 1 inch piece ginger
- 1 whole lemongrass stalk
- 5 pieces dried chilies
- 3 tablespoons tomato paste
- 200 milliliters light coconut milk
- 100 milliliters water
- 1 teaspoon turmeric powder
- 1 tablespoon palm sugar
- 2 tablespoons low sodium soy sauce
- 1 as needed cooking spray
- 0.5 teaspoon salt
- 1 handful fresh coriander leaves
Instructions
Start by soaking the dried chilies in hot water for about 10 minutes until they soften. Drain and set aside.
In a blender or food processor, combine the soaked chilies, chopped onion, garlic, ginger, and lemongrass. Blitz until a smooth paste forms.
Heat a large non-stick pan over medium heat and lightly coat with cooking spray.
Add the blended paste to the pan and stir-fry for about 5 minutes until fragrant and slightly reduced.
Add the turmeric powder and tomato paste to the pan, mixing well to combine.
Introduce the chicken breasts, cut into chunks, to the pan, coating them thoroughly with the spice mixture.
Pour in the light coconut milk and water, gently stirring to create a sauce.
Season with low sodium soy sauce, palm sugar, and salt. Adjust the seasoning to taste.
Reduce the heat to low and let the chicken simmer for about 20 minutes until fully cooked and tender.
Once cooked, garnish the Ayam Merah with fresh coriander leaves before serving.
Serve hot with a side of steamed jasmine rice or your choice of grains.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 30.8 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2940 mg | 63% | |
*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.
