Malaysian chicken curry, also called Kari Ayam in Malay, is a conventional chicken curry prepared in every Malaysian household. There are many varieties of this dish, for my gluten free version, I start with making a spice paste (rempah), an aromatic paste of herbs and spices utilised to create the curry paste, which is used to develop the sauce of the curry and then potato and coconut milk are added. What makes this dish unique is the adding of potatoes to the chicken curry. This lavish chicken curry symbolises the tastes of this delightful Malaysian cuisine.
Chicken is a well-loved poultry all over the world since it is tasty, healthy and can be cooked in so many varieties of ways. Not surprising that it is cherished and consumed by all ages as well as by various cultural customary cooking. It is not only a lean meat but also an excellent source of protein with very low fat content. In addition, chicken comprises substantial amounts of numerous minerals, including iron, zinc, phosphorus, potassium, calcium, magnesium and selenium. Chicken is also rich in vitamins like niacin (vitamin B3), riboflavin (vitamin B2), vitamin E, vitamin B6 and vitamin B12.
Minerals are more abundant in the lean tissue than in the fat and skin of the chicken. The breasts and wings sections contain less amounts of iron and zinc than in the drumsticks and thighs sections. Key health benefits of chicken are: may assist in weight loss; may elevate mood and concentration; enhances immunity; supports heart health; assist in muscles building and maintain healthy bones.
For the modest potato, it is a one of the many familiar starchy root vegetables like arrowroot, yams, sweet potatoes and cassavas. An important food staple and often considered a comfort food by many all over the world. If you scrap the deep frying in unhealthy saturated or trans fats and extra fats like cream and butter added to potatoes like the greasy chips and mashed potatoes, they are remarkably healthy with low calories and rich fiber food that can decrease the risk of heart diseases and prevent numerous types of cancer.
Potatoes are a very good source of vitamin B6, vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin C, potassium, magnesium, zinc, manganese, copper, phosphorus and dietary fiber. Like many root vegetables, potatoes also contain phytonutrients in the form of carotenoids, caffeic acids and flavonoids which are antioxidants that protect the body against free radicals.