Kari Hati Ayam
Makan Tengah Hari • Malaysia
How to Make Chicken Liver Curry (Traditional & Healthy Version)
Chicken Liver Curry, known locally as 'Kari Hati Ayam', is a beloved dish in Malaysian households, especially within the South Indian community. Famed for its rich, aromatic spices and luscious santan (coconut milk) base, this curry is a testament to Malaysia’s multicultural culinary tapestry. The use of local ingredients like fresh curry leaves, lemongrass (serai), and pandan infuses the dish with distinct Southeast Asian flavors that set it apart from other curries. This version of Chicken Liver Curry is crafted for health-conscious home cooks, with reduced santan and minimal oil while retaining all the aromatic depth and creamy texture that make it irresistible. It’s packed with bold spices like turmeric, cumin, and coriander, which not only add complexity but also offer natural health benefits. The curry is often enjoyed with steamed rice or roti canai, making it a wholesome lunch option. Its unique combination of textures and flavors reflects the rich heritage and celebratory spirit of Malaysian cuisine.
Bahan-bahan(untuk 1 bowl (approx. 250g with gravy))
- 300g Chicken livers (hati ayam)
- 1 large, sliced thinly Red onion (bawang merah)
- 3 cloves, minced Garlic (bawang putih)
- 1 inch, grated Ginger (halia)
- 1 medium, chopped Tomato (tomato)
- 10 leaves Curry leaves (daun kari)
- 1 stalk, bruised Lemongrass (serai)
- 1 leaf, knotted Pandan leaf (daun pandan) - pilihan
- 1 tablespoon Chili powder (serbuk cili)
- 1 teaspoon Coriander powder (serbuk ketumbar)
- 1/2 teaspoon Turmeric powder (serbuk kunyit)
- 1/2 teaspoon Cumin powder (serbuk jintan)
- 100ml Light coconut milk (santan cair)
- to taste Salt (garam)
- 1/2 teaspoon, freshly ground Black pepper (lada hitam)
- 1 tablespoon Cooking oil (minyak masak)
Arahan
- 1
Clean chicken livers thoroughly, removing any connective tissue. Cut into bite-sized pieces. Rinse and drain well.
5 minutes
Soak livers in a little milk for 10 minutes to reduce any bitterness, then rinse before cooking.
- 2
Heat oil in a deep pan over medium heat. Add sliced onions, sauté until soft and golden.
3 minutes
Cook onions slowly to develop sweetness and depth of flavor.
- 3
Add minced garlic, grated ginger, curry leaves, lemongrass, and pandan leaf (if using). Stir until fragrant.
2 minutes
Don’t skip daun kari and serai—these add a signature Malaysian aroma.
- 4
Add chopped tomato. Sauté until softened and oil starts to separate.
2 minutes
Cook tomatoes thoroughly for a richer curry base.
Kenapa hidangan ini sihat
This Chicken Liver Curry is a healthy Malaysian recipe, thanks to its balanced use of protein-rich livers, healthy fats from light santan, and a medley of spices that boost metabolism. Using plenty of aromatic herbs reduces the need for excessive salt or fat, making it suitable for weight management and heart health. It’s a delicious way to enjoy traditional flavors without compromising nutrition.
Chicken livers are an excellent source of lean protein, iron, and vitamin A, supporting energy and immune health. This recipe uses light santan and minimal oil to keep saturated fat in check. Spices like turmeric and ginger offer anti-inflammatory properties, while lemongrass provides antioxidants. The curry is naturally low in carbs and rich in essential B vitamins.
Petua
- 💡Tip 1: Always clean and trim chicken livers well to ensure a smooth texture and mild flavor.
- 💡Tip 2: Use fresh curry leaves and lemongrass for the most authentic Malaysian aroma.
- 💡Tip 3: Simmer the curry gently to prevent the santan from splitting and to keep the livers tender.
Penyimpanan & hidangan
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of water if needed to loosen the gravy. Avoid freezing, as the texture of livers may change.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 230.0 kcal |
