Soy-Free Ayam Curry
Indulge in the rich, aromatic flavors of Soy-Free Ayam Curry, a comforting Malaysian-inspired dish that’s perfect for a hearty dinner. This vibrant curry is made with tender chicken thighs simmered to perfection in creamy coconut milk, infused with a blend of warming spices like turmeric, coriander, and star anise. A medley of fresh aromatics, including garlic, ginger, and red chili peppers, adds a bold, fragrant depth, while a hint of lime juice lends a bright finish. With no soy-based ingredients, this recipe is perfect for those with dietary restrictions, and it’s ready to impress in just over an hour! Pair it with steamed rice or warm bread for a satisfying, flavorful meal the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 400 ml Coconut milk
- 200 ml Water
- 2 tablespoons Cooking oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Red chili peppers
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Ground cinnamon
- 4 pieces Cardamom pods
- 2 pieces Star anise
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
Instructions
Begin by preparing the ingredients: slice the onion, mince the garlic, grate the ginger, and slice the red chili peppers thinly.
Heat the cooking oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, grated ginger, and sliced chili peppers to the pot. Stir for another 2 minutes until fragrant.
Lower the heat slightly and add the turmeric powder, coriander powder, cumin powder, ground cinnamon, cardamom pods, and star anise. Stir the spices into the mixture and cook for about 2 minutes to release their aromas.
Increase the heat to medium-high and add the chicken thighs, ensuring they are coated with the spice mixture. Sear the chicken on all sides, about 5-7 minutes.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a simmer.
Once simmering, reduce the heat to low and cover the pot partially. Allow the curry to simmer gently for 30 minutes, stirring occasionally.
After 30 minutes, add the salt and sugar, adjusting to taste.
Remove the pot from heat and stir in the lime juice.
Garnish the Ayam Curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or bread of choice.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 44.2 g | ||
| Protein | 241.8 g | 484% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 356 mg | 27% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3452 mg | 73% | |
*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.
