Malaysian chicken curry, also called Kari Ayam in Malay, is a traditional chicken curry. Every Malaysian household will prepare this popular curry dish. There are many varieties of this Malaysian chicken curry dish. For my gluten free Malaysian curry chicken recipe, I started with making a spice paste (rempah). Likewise, an aromatic paste of herbs and spices utilized to create the curry paste. Which I used to develop the sauce of the curry. While I made the spice paste with garlic, onion and fresh red chillies. Plus ground cumin seeds, ground coriander seeds and ground fennel seeds. Then I added star anise, cloves, cinnamon stick, curry leaves, potato and coconut milk. This lavish Malaysian chicken curry symbolizes the tastes of this delightful Malaysian cuisine. This recipe is not only gluten free, but also dairy free, egg free, corn free and nut free.
You may like my other gluten free curry recipes:
- Grilled Curry Chicken Thighs;
- Malaysian Lamb Curry;
- Beef Rendang;
- Prawns and Pineapple Curry;
- Malaysian Curry Laksa (King Prawns and Chicken Laksa); and
- Thai Green Curry Chicken.
Nutritional values and Health Benefits of Chicken
Chicken is a well-loved poultry all over the world not only because it is tasty and healthy. But also you can cook chicken in so many varieties of ways. Not surprising that people of all ages as well as various cultural customary cooking cherish and consume this poultry. 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) and vitamin E. As well as vitamin B6 (pyridoxine) and vitamin B12 (cobalamin).
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 may include: assist in weight loss; elevate mood and concentration. Plus enhances immunity; supports heart health; assist in muscles building and maintain healthy bones and teeth.
Nutritional Values and Health Benefits of Potato
For the modest potato, it is a one of the many familiar starchy root vegetables. Just 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 and the greasy chips and mashed potatoes. They are remarkably healthy with low calories and rich fiber food. Beside they can decrease the risk of heart diseases and prevent numerous types of cancer.
Potatoes are a very good source of vitamin B6 (pyridoxine), vitamin B3 (niacin), vitamin B5 (pantothenic acid), and vitamin C. As well as potassium, magnesium, zinc, manganese, copper, phosphorus and dietary fiber. Like many root vegetables, potatoes also contain phytonutrients. Namely, in the form of carotenoids, caffeic acids and flavonoids which are antioxidants that protect the body against free radicals.
Malaysian Chicken Curry (Kari Ayam)
- 3 tablespoons extra virgin olive oil
- 1 kg skinless and boneless chicken breasts or thighs, trimmed and cut into 3cm cubes
- 5 medium potatoes cut into wedges
- 2 medium tomatoes diced into 1 inch pieces
- 400 ml gluten free coconut milk
- 3 tablespoons gluten free light soy sauce or salt to taste
- 12 curry leaves
- 1 star anise
- 5 cloves
- 1 cinnamon stick
- 2 teaspoon stevia
- steamed basmati rice to serve
For the Spice Paste:
- Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
- Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, add the spice paste, truss tomato, curry leaves, cloves, star anise and cinnamon stick, and stir-fry for 5 minutes or until aromatic on medium heat.
- Add the chicken and potatoes, stir-fry for 5 minutes on medium to high heat. Then add the coconut milk, gluten free light soy sauce and stevia to the curry and stir and mix well. Bring to a boil, then cover with lid and turn the heat to low and simmer lightly for 30 minutes or until potatoes are soft.
- Serve with steamed basmati rice.