Soy-Free Ayam Curry

Dive into the rich and aromatic flavors of Soy-Free Ayam Curry, a delectable twist on the traditional Malaysian favorite made without soy-based ingredients. This hearty curry features tender chicken thighs simmered in a creamy coconut milk base infused with a harmonious blend of spices like turmeric, coriander, cumin, and cinnamon, along with vibrant cardamom and star anise for a touch of warmth. Fresh aromatics—onion, garlic, ginger, and red chili peppers—create a tantalizing base, while a splash of lime juice adds a zesty finish. Perfect for those seeking a soy-free, dairy-free comfort dish, this curry is both flavorful and allergen-friendly. Serve it alongside steamed rice or flatbread for a meal that’s as satisfying as it is nourishing. Ready in just over an hour, this recipe is ideal for family dinners or cozy nights in.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs
• 400 ml Coconut milk
• 200 ml Water
• 2 tablespoons Cooking oil
• 1 large Onion
• 4 pieces Garlic cloves
• 1 inch Ginger
• 2 pieces Red chili peppers
• 1 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Ground cinnamon
• 4 pieces Cardamom pods
• 2 pieces Star anise
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro

Directions

Step 1

Begin by preparing the ingredients: slice the onion, mince the garlic, grate the ginger, and slice the red chili peppers thinly.

Step 2

Heat the cooking oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.

Step 3

Add the minced garlic, grated ginger, and sliced chili peppers to the pot. Stir for another 2 minutes until fragrant.

Step 4

Lower the heat slightly and add the turmeric powder, coriander powder, cumin powder, ground cinnamon, cardamom pods, and star anise. Stir the spices into the mixture and cook for about 2 minutes to release their aromas.

Step 5

Increase the heat to medium-high and add the chicken thighs, ensuring they are coated with the spice mixture. Sear the chicken on all sides, about 5-7 minutes.

Step 6

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a simmer.

Step 7

Once simmering, reduce the heat to low and cover the pot partially. Allow the curry to simmer gently for 30 minutes, stirring occasionally.

Step 8

After 30 minutes, add the salt and sugar, adjusting to taste.

Step 9

Remove the pot from heat and stir in the lime juice.

Step 10

Garnish the Ayam Curry with freshly chopped cilantro before serving.

Step 11

Serve hot with steamed rice or bread of choice.

Nutrition Facts

Serving size	(1855.9g)

Amount per serving	% Daily Value*
Calories	2498.2

Total Fat 131.6g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 846mg	0%
Sodium 3200.6mg	0%
Total Carbohydrate 83.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 44.2g
Protein 241.8g	0%

Vitamin D 63IU	0%
Calcium 356.0mg	0%
Iron 17.8mg	0%
Potassium 3452.0mg	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: 47.6%

Protein: 38.9%

Carbs: 13.5%