Low Fat Ayam Curry

Savor the flavors of Southeast Asia with this healthy and delicious Low Fat Ayam Curry, a lighter take on a classic favorite. Perfectly seasoned with aromatic spices like curry powder, cumin, and ground coriander, this dish features tender chunks of chicken breast simmered in a creamy yet guilt-free light coconut milk base. Colorful veggies such as carrots, green beans, and red bell pepper lend vibrant texture and nutrition, while fresh cilantro and lime wedges provide a zesty, refreshing finish. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights or meal prepping and pairs beautifully with steamed rice or quinoa for a satisfying, wholesome dinner. Healthy, flavorful, and easy to make, this low-fat curry is a must-try for any home cook looking to indulge without compromise!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 2 teaspoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 units Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Curry powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1 cup Light coconut milk
• 1 cup Chicken broth
• 2 medium Carrot, sliced
• 100 grams Green beans, trimmed and cut
• 1 medium Red bell pepper, sliced
• 2 tablespoons Cilantro, chopped
• 4 units Lime wedges

Directions

Step 1

Cut the chicken breast into bite-sized pieces, about 1-inch cubes, and set aside.

Step 2

In a large non-stick skillet or pot, heat the olive oil over medium heat.

Step 3

Add the chopped onion, and sauté for about 3-5 minutes until translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 5

Add the curry powder, ground coriander, ground cumin, cayenne pepper, and salt, stirring well to coat the onion mixture evenly.

Step 6

Pour in the light coconut milk and chicken broth, and bring the mixture to a simmer.

Step 7

Add the cut chicken pieces to the pot, ensuring they are submerged in the liquid.

Step 8

Cover the pot and let the chicken cook over medium-low heat for about 20 minutes.

Step 9

Add the sliced carrots, green beans, and red bell pepper to the pot, stirring to combine.

Step 10

Cook, uncovered, for an additional 10 minutes or until the vegetables are tender and the chicken is fully cooked.

Step 11

Garnish the curry with chopped cilantro before serving.

Step 12

Serve the low-fat ayam curry hot, accompanied by lime wedges for added flavor.

Nutrition Facts

Serving size	(1513.7g)

Amount per serving	% Daily Value*
Calories	1294.8

Total Fat 58.7g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 5.1g
Cholesterol 430mg	0%
Sodium 8763.8mg	0%
Total Carbohydrate 49.7g	0%
Dietary Fiber 13.2g	0%
Total Sugars 21.4g
Protein 151.3g	0%

Vitamin D 0IU	0%
Calcium 273.6mg	0%
Iron 20.2mg	0%
Potassium 2846.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 45.4%

Carbs: 14.9%