How to Make Spicy Chicken Curry (Traditional & Healthy Version)
Spicy Chicken Curry, known locally as Kari Ayam Pedas, is a beloved staple in Malaysian homes, especially among the South Indian communities of Malaysia. Infused with aromatic spices like kunyit (turmeric), jintan manis (fennel seeds), and fresh local herbs such as daun pandan and serai (lemongrass), this dish celebrates Malaysia’s multicultural culinary heritage. The use of santan (coconut milk) adds creaminess, while a generous amount of fresh chili and rempah (spice paste) creates a robust, spicy flavor profile. Traditionally served during lunch, Spicy Chicken Curry is a comfort food that brings families together, especially during festive occasions and communal gatherings. Its vibrant red hue and intoxicating aroma make it a feast for both the eyes and palate. By using lean chicken breast, less oil, and plenty of fresh vegetables, this healthy version allows you to savor authentic Malaysian taste without compromising your wellness goals. Whether enjoyed with nasi putih (steamed rice), roti canai, or even brown rice for a modern twist, this Spicy Chicken Curry fits perfectly into a balanced, nutritious Malaysian meal.
Ingredients
- 300g Chicken breast (skinless, boneless)
- 1 large Onion (finely sliced)
- 3 cloves Garlic (minced)
- 1-inch piece Ginger (grated)
- 3 Fresh red chilies (sliced (adjust for spice level))
- 1 stalk Serai (lemongrass) (bruised)
- 1 Daun pandan (pandan leaf) (tied into a knot)
- 1 tsp Turmeric powder (kunyit)
- 2 tbsp Curry powder (Malaysian curry blend)
- 200ml Santan (light coconut milk) (use low-fat for healthier version)
- 1 medium Tomato (cut into wedges)
- 1 small Potato (cubed)
- 1 tbsp Cooking oil (preferably canola or sunflower)
- to taste Salt
- 200ml Water
- A handful Coriander leaves (for garnish)
Step-by-step instructions
Step 1 · Prepare the rempah by blending onion
Prepare the rempah by blending onion, garlic, ginger, and red chilies into a smooth paste.
Step 2 · Heat oil in a non-stick pot
Heat oil in a non-stick pot. Sauté the rempah with serai and pandan leaf until fragrant and oil separates.
Step 3 · Add turmeric powder and curry powder
Add turmeric powder and curry powder. Stir and cook for 1 minute to release the aroma.
Step 4 · Add chicken breast pieces and potatoes
Add chicken breast pieces and potatoes. Stir well to coat with the spice mixture.
Step 5 · Pour in water and bring to a gentle boil
Pour in water and bring to a gentle boil. Simmer until chicken is cooked through and potatoes are tender.
Step 6 · Add tomato wedges and santan
Add tomato wedges and santan. Simmer uncovered for 3 minutes, stirring occasionally to prevent curdling.
Step 7 · Season with salt to taste
Season with salt to taste. Remove pandan and lemongrass before serving.
Step 8 · Garnish with chopped coriander leaves
Garnish with chopped coriander leaves. Serve hot with steamed rice.
Why this recipe is healthy
Reducing oil, using lean chicken, and opting for light santan makes this Malaysian Spicy Chicken Curry a heart-healthy choice. The inclusion of natural spices supports metabolism, and the absence of deep frying keeps calorie counts in check. With wholesome ingredients and balanced macros, it fits well into a weight management plan and supports a healthy lifestyle.
A note on tradition
Spicy Chicken Curry is a cherished dish in the South Indian Malaysian community, especially in states like Negeri Sembilan and Selangor. It is a centerpiece during gatherings, weddings, and festivals, symbolizing warmth and hospitality. While it is enjoyed daily, it often takes pride of place during Deepavali and special family celebrations, showcasing the fusion of Indian and Malay culinary traditions.