I made this to serve with this morning Roti Canai and carry forward some for lunch. Mamak style chicken curry is a bit vibrant as compared to the Malay Chicken Curry. It's best serve with rice, bread or roti canai.

Chicken Curry Mamak Style

Malaysian Mamak Style Chicken Curry (Kari Ayam)

1 whole chicken cut into 12 pieces

4 potatoes quartered

2 tomatoes quartered

3 green chilies halved

1 ladle  vegetable oil

1 onion thinly slice

1 slice tamarind pulp

1cinnamon quill

1 star anise

1/2 tsp cardamom seeds, crushed

2 sprigs of curry leaves

1 blade pandan leaf

For the curry paste

3 packet beef  curry powder,   I used  BABAS brand

2 tbsp ground chilli, or to taste
15 shallots
5  cloves garlic
2" ginger

Blend and mix all ingredients into wet paste

Method

1. Heat oil in a wok over medium heat, then add onion,  cinnamon, star anise, cardamom seeds and curry leaves, pandan leaf  and stir fry until fragrant and onion is soft (about 3 minutes).
   
   
2. Add the curry paste and continue frying until oil surface
3. Add 3 cups of water and bring to the boil
4. Add the tamarind pulp
5. Add chicken and potato, return to the boil, then reduce heat to low and simmer until chicken and potato are cooked through (about 15 minutes).
6. Add fresh tomatoes and green chilies...ready to serve.

Kari Ayam Mamak Style dibuat pagi tadi untuk dipadankan dengan roti canai. Beza antara kari mamak ialah pada kepekatanya. Selalunya kari ini tidak dimasukkan santan dan kalau adapun digantikan dengan tairu. Warnanya agak kemerahan sedikit. Sedap dan sesuai sebagai lauk dan cicah bersama roti dan roti canai.

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