Probably one of the easiest Malaysian curries, Ayam Masak Lemak has been turned low-carb! It’s missing a few high-carb ingredients from the original style, but this speaks for itself in terms of flavor. Directly translated: Ayam means chicken, Masak means cook, and Lemak means fat. So it means chicken cook fat. Typically when something is described as lemak (fat), it means the dish is creamy.
Originally, Masak Lemak refers to a protein that’s cooked in coconut milk and turmeric. The “fat” part usually puts people off, but commonly cites coconut milk as the creamy aspect. Because of this, people don’t get it too often – mostly at special occasions or when visiting family.
If you’re looking to add a hint of acidity to the curry, you can always add a squeeze of lime juice when you’re finished. I opted not to, as I thought the rich and developed flavors spoke for themselves. Also, if you’re a fan of the heat, you can use a Bird’s Eye Chili instead of a Green Chili to really turn the burn factor up.
A word of caution: turmeric powder can and will stain fingers and clothes a bright yellow color. Make sure you are careful when working with it.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
– 2 tbsp. Coconut Oil
– 1.5 inch Ginger
– 1 medium Green Chilli
– 2 small Shallots
– 2 cloves Garlic
– 2 tsp. Turmeric Powder
– 1 stalk Lemongrass
– 1/2 cup Coconut Milk (from the can)
– 1/2 cup Water
– 6 small Chicken Drumsticks (~21 oz. bone-in)
– 1/2 tsp. Salt
– 1 tbsp. Cilantro, chopped
This makes a total of 3 servings of Low-Carb Chicken Curry. Each serving comes out to be 493 Calories, 35g Protein, 4.8g Net Carbs, and 37.5g Protein.
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