Clean Malaysian chicken curry – gluten free, grain free, dairy free, refined sugar free.
I love my curry dishes in Winter. I’m more of a chicken fan though, so with my current chicken curry craving I thought it best to create a clean version of Malaysian chicken curry.
This recipe has been adapted from a fantastic cooking website called Taste.com.au. People who make their chosen recipes from the site give their star rating out of 5 and leave comments. I used to make a lot of 4 or 5 star rated dishes from this site and was never disappointed.
You can get the original Malaysian chicken curry recipe here. I’ve used a fish sauce I found in a health food shop made with only 2 ingredients – anchovies and sea salt (as opposed to regular fish sauce which contains some refined white sugar). If you feel the sugar component is negligible in regular fish sauce then use that.
Some not so common ingredients in this dish are star anise which you can find in little packets in supermarkets or fruit and veggie shops. They have an aniseed (licorice) flavour but don’t worry, if you don’t like licorice, you certainly won’t taste it. Kaffir lime leaf is also used. I have found it in the chilled veggie section of some supermarkets but you could also find it in Asian grocers, some fruit and veggie shops or at some farmer’s markets. If you can’t find any, then just leave it out and then serve the dish with a squeeze of fresh lime juice. (I find that using lime at the end adds another dimension to the flavour!)
You can serve this clean Malaysian chicken curry over brown rice or quinoa. If you don’t feel like eating grains/seeds however, then slathering the curry all over a bowl of creamy mashed potato or sweet potato would be delicious! The ULTIMATE comfort food as far as I’m concerned.
Oh boy, I’m just about salivating all over my keyboard as I type and it’s only morning!
Regarding the heat in this dish: I had some friends over for dinner and I served them this curry with a mild heat which meant I de-seeded 2 of the long red chillis. I personally prefer more heat in my dish so I would only de-seed one of the chillis for a medium heat.
Ok enough talking, let’s get on with making this dish!
Let’s get cooking!
This clean Malaysian chicken curry is choc full of goodness and tastes delicious. Just look at all the health benefits below.
Why this is so good for you
Coconut/coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Free range chicken is hormone free, chemical free, antibiotic free, higher in omega 3 than regular chicken, and richer in taste. Great for muscle growth and development, keeps bones strong, boost the immune system, lowers the risk of developing arthritis, helps soothe pms symptoms, helps to regulate testosterone levels in men, and reduces the risk of heart attack.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.
Lemongrass relieves stomach disorders, helps reduce insomnia, helps relieve respiratory disorders, relieves fevers, aches and infections, treats type 2 diabetes, protects the nervous system, detoxifies the body, helps eliminate accrued fats, helps prevent cancer and helps provide relief from nasal blockages, flu and bronchitis.
Ginger inhibits inflammation, helps relieve pain, relieves nausea, boosts immunity, reduces risk of heart attack, helps prevent and treat fatty liver disease and helps relieve gastrointestinal irritation.
Turmeric helps prevent cancer, (especially in the digestive system) can reduce the growth of cancerous cells (especially prostate cancer when combined with cauliflower), lowers the risk of heart disease, heart attacks and stroke, prevents and treats Alzheimer’s disease, relieves rheumatoid arthritis, helps treat depression, helps delay ageing, is anti-inflammatory, helps reduce the severity of colds and flu, reduces symptoms of indigestion (bloating and gas), assists in weight loss, controls diabetes, reduces bad cholesterol levels, increases immune strength, heals wounds, helps treat psoriasis and other inflammatory skin conditions, detoxifies the liver and is a natural pain killer.
Star anise is antibacterial, helps prevent cancer,
Green beans decrease the risk of cancer, help promote fertility, reduce the risk of birth defects, help prevent depression, improve bone health, promote healthy eyesight, aid digestion and reduce the risk of heart disease.
Star anise is anti bacterial and anti fungal, can help relieve rheumatism, helps regulate hormonal function in women and can help with sleep problems.
Pumpkin promotes good vision, lowers blood pressure, improves mood, reduces the risk of heart disease, helps protect against asthma, helps delay aging, reduces the risk of prostate cancer, helps promote fertility and strengthens the immune system.
Coconut sugar is a natural, unrefined sweetener that’s not addictive like refined white sugar. It aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Anchovies reduce the risk of cardiovascular problems, aid in connective tissue repair and growth, maintain healthy teeth and bones and help prevent macular degeneration and cataracts.
It’s a lovely day today and the weather is starting to warm up a bit so I hope you have a lovely Sunday!
Love, Tash x
- 5 cloves garlic, chopped
- 4 large, long red chillis, de-seeded (I only de-seed one chilli as I like a bit of kick to my curries)
- 2 stalks lemongrass, white part only, roughly chopped
- 1 tablespoon finely grated ginger
- 1 red onion, chopped
- 1 teaspoon ground turmeric
- 1/4 cup melted coconut oil (or oil of choice)
- 1 teaspoon fine Himalayan salt
- 1 tablespoon melted coconut oil
- 2 brown onions, cut into wedges
- 800 grams chicken thigh fillets, cut into 3 cm pieces
- 4 kaffir lime leaves (fresh or dried, whatever you can find)
- 1/4 teaspoon ground cinnamon
- 4 star anise
- 400 ml coconut milk
- 1/2 cup organic, gluten free chicken stock (or water)
- Handful of green beans, sliced
- 1 1/2 cups diced pumpkin
- 1 tablespoon coconut sugar (or 2 teaspoons grated palm sugar)
- 2 tablespoons fish sauce
- Lime wedges
- Chopped coriander leaves
- Brown rice, quinoa, or mashed potato/pumpkin/sweet potato
- Throw all ingredients into a food processor and blitz until it resembles a paste.
- Heat oil in a large saucepan
- Add onion to pan and cook until soft and translucent.
- Add curry paste and cook, stirring until fragrant (about 1 minute)
- Add chicken, green beans, lime leaves, cinnamon, star anise, coconut milk and chicken stock (or water). Bring to a boil then cook, partially covered, for about 15 minutes.
- Add pumpkin and cook for another 15 minutes or until sauce has thickened and chicken and pumpkin have cooked through.
- Remove pan from heat. Stir through coconut sugar and fish sauce. Taste and adjust according to personal preference.
- Divide between serving bowls. Top with coriander leaves and serve with a squeeze of lime.