Buttermilk Chicken Curry
India • Vegan
How to Make Buttermilk Chicken Curry (Traditional & Healthy Version)
Buttermilk Chicken Curry, locally known as 'Kari Ayam Susu Mentega', is a beloved dish that celebrates Malaysia's vibrant multicultural culinary heritage. While inspired by Indian spices, this curry has been reimagined with distinctive Malaysian ingredients like pandan leaves and lemongrass, bringing together a harmonious blend of creamy, aromatic flavors. Traditionally enjoyed in both Indian and Malay households, this curry features tender chicken simmered in a luscious buttermilk sauce, infused with fragrant herbs and spices. The result is a comforting meal that is rich in taste yet light on calories, making it a popular choice for health-conscious food lovers. What sets Malaysian Buttermilk Chicken Curry apart is its unique use of local ingredients. The addition of 'santan' (coconut milk) and 'daun limau purut' (kaffir lime leaves) elevates the curry's flavor profile, while the buttermilk base adds a subtle tang and velvety texture. This dish is often served during festive gatherings, family dinners, or casual lunches, reflecting Malaysia's tradition of sharing hearty meals. Its fusion of Indian and Malay flavors makes it a true representation of the nation's culinary diversity and innovation. If you're seeking an authentic Malaysian curry that is delicious, wholesome, and culturally significant, look no further than this healthy Buttermilk Chicken Curry.
Ingredients(for 1 medium bowl per person)
- 250g Skinless chicken breast (Ayam tanpa kulit)
- 1 cup Low-fat buttermilk (Susu mentega rendah lemak)
- 1/4 cup Santan (light coconut milk) (Use low-fat for health)
- 1 stalk Lemongrass (Serai, bruised)
- 1 leaf Pandan leaf (Daun pandan, knotted)
- 1 small Onion (Bawang, finely chopped)
- 2 cloves Garlic (Bawang putih, minced)
- 1-inch piece Ginger (Halia, grated)
- 6 leaves Curry leaves (Daun kari)
- 1 Red chili (Cili merah, sliced (optional for mild)) - optional
- 1/2 tsp Turmeric powder (Serbuk kunyit)
- 1/4 tsp Black pepper (Lada hitam)
- 1/2 tsp Salt
- 1 tbsp Olive oil (Minyak zaitun)
Instructions
- 1
Marinate chicken breast with turmeric powder, black pepper, and a pinch of salt. Allow it to sit for 10 minutes to infuse flavors.
10 minutes
Use lean chicken breast for lower fat content.
- 2
Heat olive oil in a non-stick pan. Sauté onions, garlic, and ginger until fragrant and lightly golden.
3 minutes
Sauté on medium heat to avoid burning aromatics.
- 3
Add lemongrass, pandan leaf, and curry leaves. Stir for another minute to release their aroma.
1 minute
Bruise lemongrass for maximum flavor extraction.
- 4
Add marinated chicken pieces and cook until lightly browned on all sides.
4 minutes
Do not overcrowd the pan for even cooking.
Why This Dish is Healthy
Choosing lean chicken breast and low-fat buttermilk significantly reduces the calorie and fat content, supporting weight management and heart health. The use of olive oil instead of ghee or butter improves the fat profile. Adding fresh herbs and spices boosts flavor naturally, minimizing the need for excess salt or artificial additives. This makes Buttermilk Chicken Curry a healthy choice for anyone looking to enjoy Malaysian curry without compromising on wellness.
This Buttermilk Chicken Curry is a balanced source of high-quality protein from lean chicken breast, complemented by the probiotics and calcium in low-fat buttermilk. The use of santan (coconut milk) in moderation adds healthy fats, while aromatics like ginger, garlic, and turmeric provide anti-inflammatory and immune-boosting benefits. Lemongrass and pandan leaf are traditional Malaysian herbs rich in antioxidants. Overall, the dish is low in saturated fat and contains essential vitamins and minerals, making it suitable for a nutritious meal.
Pro Tips
- 💡Tip 1: Use low-fat dairy for a lighter curry without sacrificing creaminess.
- 💡Tip 2: Bruise lemongrass and knot pandan leaf to maximize flavor extraction.
- 💡Tip 3: Simmer gently and avoid boiling to prevent buttermilk from splitting.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of buttermilk if curry thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
