Chicken Breast Curry
Makan Tengah Hari • Malaysia
How to Make Chicken Breast Curry (Traditional & Healthy Version)
Chicken Breast Curry, known locally as Kari Ayam Dada, is a beloved dish in Malaysian Indian cuisine, highlighting the vibrant multicultural tapestry of Malaysia. This savory curry is especially popular at lunch, featuring lean chicken breast simmered in a fragrant blend of local spices, fresh lemongrass, and creamy santan (coconut milk). The result is a dish that balances richness with a lighter, health-conscious approach, without sacrificing authentic Malaysian flavors. In Malaysia, curries are a common thread uniting various ethnic communities, making the Chicken Breast Curry a symbol of harmony and shared culinary heritage. Using local ingredients such as daun pandan (pandan leaf), halia (ginger), and fresh curry leaves, this recipe embodies the depth and aroma of Malaysian cuisine. By choosing chicken breast, the dish becomes lower in fat and calories, making it perfect for those seeking a nutritious meal without compromising on flavor. This Chicken Breast Curry is not only delicious but also easy to prepare, suitable for both novice and experienced home cooks.
Bahan-bahan(untuk 1 medium bowl with steamed brown rice)
- 250g Chicken breast (Diced, skinless)
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 1 inch Ginger (halia) (Grated)
- 2 tbsp Curry powder (Malaysian style)
- 1 tsp Chili powder (Adjust for milder curry) - pilihan
- 100 ml Coconut milk (santan) (Light/low-fat preferred)
- 1 small Tomato (Diced)
- 1 stalk Lemongrass (serai) (Bruised)
- 8-10 leaves Curry leaves
- 1 leaf Pandan leaf (daun pandan) (Tied into a knot) - pilihan
- 1/2 tsp Salt (To taste)
- 1 tbsp Cooking oil (Canola or sunflower)
Arahan
- 1
Heat cooking oil in a non-stick pot over medium heat. Add chopped onions, garlic, and ginger. Sauté until aromatic and onions are soft.
3 minutes
Stir constantly to prevent burning and develop maximum aroma.
- 2
Add curry powder and chili powder. Stir for 1 minute until fragrant and the spices release their oil.
1 minute
Frying the spices brings out their full flavor—don't skip this step!
- 3
Add diced chicken breast and cook until lightly browned on all sides.
3 minutes
Cut chicken into even pieces for uniform cooking.
- 4
Toss in lemongrass, curry leaves, and pandan leaf. Mix well to infuse the curry with herbal notes.
1 minute
Bruise lemongrass to release its essential oils.
Kenapa hidangan ini sihat
This Chicken Breast Curry is a healthy lunch option as it uses lean chicken breast, minimal oil, and light santan for reduced fat and calorie content. The recipe is packed with natural herbs and spices that support digestion and immunity. Paired with brown rice or whole wheat chapati, it provides complex carbohydrates and fiber, making it a nourishing choice for anyone tracking their nutrition or aiming for weight management.
Chicken breast is an excellent source of lean protein, supporting muscle growth and repair while being low in saturated fat. The inclusion of garlic, ginger, and spices provides antioxidants, anti-inflammatory properties, and essential vitamins. Coconut milk adds richness with healthy fats, though using a lighter version keeps calories in check. The use of fresh tomatoes and onions boosts the dish's vitamin C and fiber content. Overall, this curry offers a balanced macronutrient profile and is naturally gluten- and dairy-free.
Petua
- 💡Tip 1: Marinate chicken breast with a pinch of salt and curry powder for 15 minutes before cooking for deeper flavor.
- 💡Tip 2: Use fresh curry leaves and lemongrass for the most authentic aroma.
- 💡Tip 3: Adjust the consistency by adding a splash of water if curry becomes too thick during simmering.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to preserve the texture of the chicken and prevent the santan from splitting.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
