Ayam Kari Mamak (Classic Mamak Style Chicken Curry)
Hidangan tradisional · Malaysian
A rich and aromatic Malaysian Indian chicken curry, characterized by its complex spice blend, creamy coconut milk base, and tender chicken pieces. This classic version is a staple in Mamak stalls.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (bone-in)1 kg
- Coconut milk400 ml
- Onions2 large
- Garlic cloves6
- Ginger2-inch piece
- Tomatoes2 medium
- Potatoes2 medium
- Curry leaves1 sprig
- Vegetable oil3 tbsp
- Coriander powder2 tbsp
- Cumin powder1 tbsp
- Turmeric powder1 tsp
- Chili powder1-2 tbsp (to taste)
- Garam masala1 tsp
- Fennel seeds1 tsp
- Star anise2
- Cinnamon stick1 inch
- Cloves3
- Cardamom pods2
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
Langkah
- 1
Prepare the spice paste: Blend onions, garlic, ginger, and a little water into a smooth paste.
- 2
Heat oil in a large pot or Dutch oven over medium heat. Add fennel seeds, star anise, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant.
- 3
Add the spice paste and curry leaves. Cook until the oil separates from the paste, about 8-10 minutes.
- 4
Stir in coriander powder, cumin powder, turmeric powder, chili powder, and garam masala. Cook for another 2 minutes until fragrant.
- 5
Add chicken pieces and stir to coat with the spice mixture. Cook for 5 minutes.
- 6
Add chopped tomatoes and potatoes. Stir well.
- 7
Pour in coconut milk and enough water to cover the chicken and potatoes. Bring to a simmer.
- 8
Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and potatoes are tender. Stir occasionally.
- 9
Season with salt to taste. Adjust consistency with water if needed.
- 10
Garnish with fresh cilantro before serving.
