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Chicken Curry Mee
Makan Tengah Hari • Malaysia
How to Make Chicken Curry Mee (Traditional & Healthy Version)
Chicken Curry Mee is a beloved Malaysian noodle soup that beautifully showcases Malaysia’s rich multicultural culinary heritage. This aromatic dish features tender chicken, bouncy noodles, and a creamy, mildly spicy curry broth infused with santan (coconut milk), lemongrass, and local spices. Often enjoyed as a hearty lunch, Chicken Curry Mee brings together Chinese, Malay, and Indian flavors, making it a true symbol of Malaysia’s harmonious food culture. The classic Chicken Curry Mee is known for its vibrant yellow broth, fragrant with fresh pandan leaves, turmeric, and the unmistakable aroma of daun limau purut (kaffir lime leaves). Mouthwatering and satisfying, this dish offers a perfect balance of spice, creaminess, and umami. By preparing a healthier version at home, using lean chicken breast, light santan, and plenty of fresh herbs, you can savor all the authentic taste without the excess calories. It’s a comforting bowl of Malaysian tradition, perfect for sharing with family and friends.
Bahan-bahan(untuk 1 large bowl per person (approx. 2 cups broth with noodles and toppings))
- 150g Chicken breast (skinless, sliced)
- 120g Rice vermicelli (bihun) or yellow egg noodles (cooked and drained)
- 200ml Light santan (coconut milk) (low fat)
- 600ml Water or low-sodium chicken stock
- 4 pieces Tofu puffs (cut into halves) - pilihan
- 1 cup Bean sprouts (blanched)
- 1 Red chili (sliced for garnish) - pilihan
- 2 tbsp Fresh coriander leaves (chopped) - pilihan
- 1 stalk Lemongrass (bruised)
- 1 Pandan leaf (tied in a knot) - pilihan
- 1 tbsp Curry powder (Malaysian style)
- 1/2 Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1-inch Ginger (grated)
- 1 Daun limau purut (kaffir lime leaf) (torn) - pilihan
- 1/2 tsp Salt (to taste)
- 1 tsp Cooking oil (can use canola or sunflower)
Arahan
- 1
Heat oil in a pot over medium heat. Sauté onions, garlic, and ginger until fragrant.
3 minutes
Ensure onions are soft for a sweet base.
- 2
Add curry powder and continue to stir-fry for another minute to release the aroma.
1 minute
Do not burn the spices, keep stirring.
- 3
Add sliced chicken breast and cook until no longer pink.
3 minutes
Cut chicken thinly for quick cooking.
- 4
Pour in water or chicken stock, add lemongrass, pandan leaf, and kaffir lime leaf. Bring to a gentle boil.
4 minutes
Remove lemongrass and pandan before serving for a smooth broth.
Kenapa hidangan ini sihat
By using lean chicken, light coconut milk, and minimal oil, this Chicken Curry Mee provides a balanced meal with lower saturated fat and calories compared to traditional versions. The inclusion of fresh vegetables and herbs increases dietary fiber and micronutrients, supporting overall wellness. This recipe is suitable for calorie-conscious eaters, making it a wholesome choice for lunch or an energizing meal.
This healthy Chicken Curry Mee is rich in lean protein from chicken breast and packed with antioxidants from fresh herbs like lemongrass, pandan, and kaffir lime leaf. Light santan keeps saturated fat in check while maintaining the dish’s signature creaminess. With added bean sprouts and minimal oil, you get fiber, vitamins A and C, and minerals such as potassium and magnesium. Using rice vermicelli or whole grain noodles further boosts the nutrient profile.
Petua
- 💡Tip 1: Bruise lemongrass to release maximum aroma.
- 💡Tip 2: Use a mix of yellow noodles and bihun for authentic texture.
- 💡Tip 3: Add fresh lime juice before serving for added zest.
Penyimpanan & hidangan
Store curry broth and noodles separately in airtight containers in the fridge for up to 2 days. Reheat broth gently before serving; assemble noodles and toppings just before eating.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 570.0 kcal |
