Monday, December 17, 2012

Ayam Goreng Mamak, Mamak (Indian Muslim) Style Fried Chicken - "Malaysian Monday 100"

It was a stressful and frustrating end to the week hence the lack of activity at the 3 hungry tummies', I sincerely apologize for that. However, after an all too short but blissful Sunday, I am in the right frame of mind again to compose something for the blog.

I have been on a mamak (Indian Muslim) phase recently, cooking up all the classics whenever I have the opportunity and this delicious mamak style fried chicken is just one of them. Traditionally the chicken skin is removed but for me the chicken skin is the best part of any type of fried chicken, so it stayed. If you are a diehard traditionalist, by all means remove the skin.

This is a super simple recipe especially if are able to obtain some Malaysian meat curry powder, if all attempts to locate the curry powder failed, Madras curry powder is a good substitute.

P.S I would like to thank all my friends and loved ones who turned up at the restaurant last week to lend me some much needed moral support! 

serves 6 to 8 as part of a Malaysian meal
you'll need;
1 free range chicken, cut into 12 pieces
2 stalks of curry leaves, picked
oil for frying

for the marinade;
1 brown onion, sectioned*
4 cloves of garlic*
5 cm of ginger*
1 tbs of turmeric powder
1 tbs of chili powder
2 heaped tbs of Malaysian meat curry powder (burung nuri brand)
salt and black pepper to taste
* to be blended

Cut chicken into 10 to 12 pieces, cut a few slits on each chicken piece.

Place onion, garlic and ginger and blend until fine and set aside.

Place chicken pieces in a large bowl and marinate with the marinade for at least an hour.

Heat up about 2.5 cm of cooking oil in a frying pan, when the oil is hot enough, throw in the curry leaves (stand back as the oil may split), then fry chicken pieces in batches until golden and crispy.

Drain well and top with the delicious solids (curry leaves and crispy fried spice bits) from the frying pan.

Serve as part of a Malaysian meal.

The crazy season has started, we decided a combined Nov/Dec roundup should work better for everyone during the busiest period of the year. I will be hosting the next event, so please send all your entries to me at . To find out more about MMM and on how to enter please click here


  1. Super yummy! I would leave the chicken skin on too because that's my favourite.

  2. What a lovely, timely recipe for the holidays! Love chicken and this is perfect for the family. Btw, where do you buy free range chickens and turmeric powder? I rarely find this kind of chicken.

  3. Thanks for the recipe...making it tonight :)

  4. Hmmm...Yummy! I can already "imagine" the flavours in my happy mouth. Getting the ingredients!!!

  5. I am a silent follower of your wonderful blog and visited your restaurant in early Dec.
    Great food and will bring the rest of my family there when i visit Melbourne again in March.

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