How to Make Buttermilk Chicken Curry (Traditional & Healthy Version)
Buttermilk Chicken Curry, locally known as 'Kari Ayam Susu Mentega', is a beloved dish that celebrates Malaysia's vibrant multicultural culinary heritage. While inspired by Indian spices, this curry has been reimagined with distinctive Malaysian ingredients like pandan leaves and lemongrass, bringing together a harmonious blend of creamy, aromatic flavors. Traditionally enjoyed in both Indian and Malay households, this curry features tender chicken simmered in a luscious buttermilk sauce, infused with fragrant herbs and spices. The result is a comforting meal that is rich in taste yet light on calories, making it a popular choice for health-conscious food lovers. What sets Malaysian Buttermilk Chicken Curry apart is its unique use of local ingredients. The addition of 'santan' (coconut milk) and 'daun limau purut' (kaffir lime leaves) elevates the curry's flavor profile, while the buttermilk base adds a subtle tang and velvety texture. This dish is often served during festive gatherings, family dinners, or casual lunches, reflecting Malaysia's tradition of sharing hearty meals. Its fusion of Indian and Malay flavors makes it a true representation of the nation's culinary diversity and innovation. If you're seeking an authentic Malaysian curry that is delicious, wholesome, and culturally significant, look no further than this healthy Buttermilk Chicken Curry.
Ingredients
- 250g Skinless chicken breast (Ayam tanpa kulit)
- 1 cup Low-fat buttermilk (Susu mentega rendah lemak)
- 1/4 cup Santan (light coconut milk) (Use low-fat for health)
- 1 stalk Lemongrass (Serai, bruised)
- 1 leaf Pandan leaf (Daun pandan, knotted)
- 1 small Onion (Bawang, finely chopped)
- 2 cloves Garlic (Bawang putih, minced)
- 1-inch piece Ginger (Halia, grated)
- 6 leaves Curry leaves (Daun kari)
- 1 Red chili (Cili merah, sliced (optional for mild))
- 1/2 tsp Turmeric powder (Serbuk kunyit)
- 1/4 tsp Black pepper (Lada hitam)
- 1/2 tsp Salt
- 1 tbsp Olive oil (Minyak zaitun)
Step-by-step instructions
Step 1 · Marinate chicken breast with turmeric powder
Marinate chicken breast with turmeric powder, black pepper, and a pinch of salt. Allow it to sit for 10 minutes to infuse flavors.
Step 2 · Heat olive oil in a non-stick pan
Heat olive oil in a non-stick pan. Sauté onions, garlic, and ginger until fragrant and lightly golden.
Step 3 · Add lemongrass
Add lemongrass, pandan leaf, and curry leaves. Stir for another minute to release their aroma.
Step 4 · Add marinated chicken pieces and cook until lightly browned on all ...
Add marinated chicken pieces and cook until lightly browned on all sides.
Step 5 · Pour in low-fat buttermilk and santan
Pour in low-fat buttermilk and santan. Stir well to combine. Add sliced red chili if desired for extra heat.
Step 6 · Simmer uncovered for 10 minutes
Simmer uncovered for 10 minutes, stirring occasionally, until chicken is cooked through and curry thickens.
Step 7 · Taste and adjust salt if needed
Taste and adjust salt if needed. Remove pandan leaf and lemongrass before serving.
Why this recipe is healthy
Choosing lean chicken breast and low-fat buttermilk significantly reduces the calorie and fat content, supporting weight management and heart health. The use of olive oil instead of ghee or butter improves the fat profile. Adding fresh herbs and spices boosts flavor naturally, minimizing the need for excess salt or artificial additives. This makes Buttermilk Chicken Curry a healthy choice for anyone looking to enjoy Malaysian curry without compromising on wellness.
A note on tradition
Buttermilk Chicken Curry is commonly enjoyed in Indian-Malay communities, especially in Penang and Kuala Lumpur. It showcases the fusion of Indian spice blends with Malay cooking techniques, using local herbs like pandan and lemongrass. This dish is often served during family gatherings and festive occasions such as Hari Raya and Deepavali, reflecting Malaysia’s rich multicultural history and love for hearty, flavorful curries.