Low Sodium Ayam Curry

Indulge in the comforting flavors of this Low Sodium Ayam Curry, a healthier take on the traditional Malaysian-inspired dish. Perfect for those who want to enjoy a fragrant curry without the extra salt, this recipe combines tender, bite-sized chicken thighs cooked in a luscious light coconut milk base. Fresh ginger, garlic, and a medley of bold spices like turmeric, cumin, and coriander create a rich depth of flavor, while curry leaves and green chilies add an authentic touch. Fresh lime juice brightens the dish, and a sprinkling of chopped cilantro completes the presentation. Ready in just 45 minutes and ideal for weeknight dinners, pair it with steamed rice or low-sodium flatbreads for a wholesome meal that's brimming with taste and texture. Perfect for fans of low-salt cooking, healthy recipes, or vibrant curries!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Chicken thighs, boneless and skinless
• 400 ml Coconut milk, light
• 1 Onion, medium, finely chopped
• 3 Garlic cloves, minced
• 1 tbsp Ginger, fresh, grated
• 1 tsp Turmeric powder
• 1 tbsp Coriander powder
• 2 tsp Cumin powder
• 10 each Curry leaves
• 2 Green chili, sliced
• 2 Tomatoes, medium, chopped
• 1 tbsp Lime juice
• 0.5 tsp Black pepper
• 2 tbsp Cilantro, fresh, chopped
• 1 tbsp Olive oil

Directions

Step 1

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

Step 2

Heat olive oil in a large saucepan over medium heat.

Step 3

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

Step 4

Stir in the garlic, grated ginger, and green chilies, cooking for another 2 minutes.

Step 5

Add turmeric, coriander, and cumin powder, stirring well to coat the onions and release the spices' aroma.

Step 6

Toss in the chopped tomatoes, curry leaves, and black pepper, cooking until the tomatoes soften, around 5 minutes.

Step 7

Pour in the coconut milk and add the chicken pieces. Stir well to combine.

Step 8

Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes or until the chicken is cooked through and tender.

Step 9

Stir occasionally to prevent the curry from sticking to the pan.

Step 10

Once the chicken is cooked, add lime juice and adjust the seasoning with black pepper if necessary.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot with steamed rice or low-sodium flatbreads.

Nutrition Facts

Serving size	(1106.6g)

Amount per serving	% Daily Value*
Calories	1386.0

Total Fat 72.5g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 625mg	0%
Sodium 495.8mg	0%
Total Carbohydrate 46.6g	0%
Dietary Fiber 12.9g	0%
Total Sugars 19.8g
Protein 138.7g	0%

Vitamin D 0IU	0%
Calcium 257.1mg	0%
Iron 13.1mg	0%
Potassium 2836.1mg	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: 46.8%

Protein: 39.8%

Carbs: 13.4%