Low Fat Spicy Kari (Indonesian Chicken Curry)

Delight your taste buds with this vibrant and guilt-free **Low Fat Spicy Kari (Indonesian Chicken Curry)**, a lighter take on the traditional Indonesian dish that doesn’t skimp on flavor. Bursting with the bold aromas of freshly blended shallots, garlic, ginger, and red chilies, this curry is a perfect harmony of spice and warmth, enhanced by fragrant spices like turmeric, coriander, and cumin. Using a coconut milk alternative keeps the dish low in fat while retaining the creamy, comforting texture that makes kari irresistible. With the addition of lemongrass, lime leaves, and a hint of cinnamon, every bite is infused with citrusy and earthy undertones. Quick to prepare and ready in under an hour, this wholesome curry pairs beautifully with steamed rice or flatbread for a satisfying yet healthy meal. Perfect for anyone seeking a nutritious, spicy, and authentic Indonesian dining experience!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 6 medium Shallots
• 4 cloves Garlic cloves
• 1 inch Fresh ginger
• 3 medium Red chilies (adjust based on spice tolerance)
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 500 ml Vegetable stock (low sodium)
• 200 ml Coconut milk alternative (e.g., coconut milk beverage or light coconut milk)
• 1 whole Lemongrass stalk
• 3 leaves Lime leaves
• 1 stick Cinnamon stick
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Vegetable oil (or oil spray)
• 2 tablespoons Fresh cilantro (for garnish)
• 1 whole Juice of lime
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Peel the shallots, garlic, and ginger. Roughly chop them along with the red chilies.

Step 3

In a blender or food processor, blend the shallots, garlic, ginger, and red chilies until they form a smooth paste. Add a teaspoon of water if needed to assist blending.

Step 4

Heat a non-stick pot over medium heat and add the vegetable oil or a light spray of oil. Add the spice paste to the pot and sauté for about 3 minutes, stirring constantly until fragrant.

Step 5

Add the ground coriander, turmeric, and cumin to the pot and stir to combine, cooking for an additional minute to toast the spices.

Step 6

Pour in the vegetable stock and stir well to combine with the spice paste. Add the lemongrass stalk (crushed slightly to release its aroma), lime leaves, and cinnamon stick.

Step 7

Bring the mixture to a simmer, then add the chicken pieces. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through.

Step 8

Stir in the coconut milk alternative and soy sauce. Simmer gently for another 8-10 minutes to allow the flavors to meld, but do not let it boil.

Step 9

Season with salt and black pepper to taste. Remove the lemongrass stalk, lime leaves, and cinnamon stick before serving.

Step 10

Squeeze in the lime juice, garnish with fresh cilantro, and serve hot with steamed rice or flatbread.

Nutrition Facts

Serving size	(1754.0g)

Amount per serving	% Daily Value*
Calories	1305.4

Total Fat 28.6g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat g
Cholesterol 425mg	0%
Sodium 1854.5mg	0%
Total Carbohydrate 96.0g	0%
Dietary Fiber 16.4g	0%
Total Sugars 29.2g
Protein 169.4g	0%

Vitamin D 109.5IU	0%
Calcium 604.6mg	0%
Iron 19.7mg	0%
Potassium 3596.2mg	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: 19.5%

Protein: 51.4%

Carbs: 29.1%