Ayam Kari Mamak with Coconut Milk and Tamarind
85% asli · Malaysian
A flavorful variation of Ayam Kari Mamak that incorporates the tanginess of tamarind paste along with the richness of coconut milk, offering a more complex sweet, sour, and spicy profile.
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 milk300 ml
- Onions2 large
- Garlic cloves6
- Ginger2-inch piece
- Tomatoes1 medium
- Potatoes2 medium
- Tamarind paste2 tbsp
- Curry leaves1 sprig
- Vegetable oil3 tbsp
- Coriander powder2 tbsp
- Cumin powder1 tbsp
- Turmeric powder1 tsp
- Chili powder1 tbsp (to taste)
- Garam masala1 tsp
- Fennel seeds1 tsp
- 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
Soak tamarind paste in 1/4 cup warm water, then strain to get tamarind juice.
- 3
Heat oil in a large pot over medium heat. Add fennel seeds and curry leaves. Sauté until fragrant.
- 4
Add the spice paste. Cook until the oil separates, about 8-10 minutes.
- 5
Stir in coriander powder, cumin powder, turmeric powder, chili powder, and garam masala. Cook for 2 minutes.
- 6
Add chicken pieces and stir to coat. Cook for 5 minutes.
- 7
Add chopped tomatoes, potatoes, and tamarind juice. Stir well.
- 8
Pour in coconut milk and enough water to cover the chicken and potatoes. Bring to a simmer.
- 9
Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and potatoes are tender.
- 10
Season with salt to taste. Adjust consistency with water if needed.
- 11
Garnish with fresh cilantro before serving.
