Authentic Mamak Curry Chicken to go with Roti Chanai (Pratha) Recipe

When Suhaina requested for a Mamak (Indian Muslim) style curry chicken recipe in one of her comment, I remembered that I have tried cooking this type of curry chicken some time back. So, I dug out some of my old recipes and photos of the curry chicken and posted this. This mamak style curry chicken goes along well with roti pratha (fried flat bread) or better known locally as roti chanai.

Ingredients
Chicken, 1 whole bird, cut into small pieces
Coconut milk, from 1 coconut
Chicken Curry powder, 5 tablespoons (less if you prefer it to be less spicy), add water to make a paste Coriander powder (serbuk ketumbar), 2 tablespoons, add water to make a paste
Cardamoms (buah pelaga), 1 teaspoon
Cloves, 5 pcs
Cinnamon, 1 pc
Star Anise, 2 pcs
Onions, 3 large, blended
Lemongrass, 2 pcs, blended
Garlic, 3 pcs, blended Ginger, 1/2”x1/2”x1/2”, blended
Curry Leaves, 3 sprigs
Potato, 4 pcs, cut into four each, deep fried until golden brown in hot oil
Salt to taste
Vegetable oil

Put vegetable oil in wok. Add in the blended mixture of onions, lemongrass, garlic and ginger. Fry until the mixture emits nice aroma. Add in the star anise, cardamom, cloves, curry leaves and cinnamon. Stir fry for a short while; add in the curry powder and coriander paste. Pour in the coconut milk and bring to a boil. Add a little water if the curry is too thick. Keep on stirring the curry to prevent it from being burned. Put in the chicken and stir the mixture until the chicken is cooked. Add in the fried potatoes and salt to taste.