Sup ayam ala mamak (chicken soup malaysian indian muslim style)

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
1 chicken (clean and cut into small pieces)

1 big onion (slice thinly half of the onion,pounded the other half)

4 cloves garlic (grated/pounded)

1 in. ginger (grated/pounded)


1 teaspoon cumin (grind)

1 teaspoon fennel (grind)

1 tablespoon coriander (grind)

1 teaspoon cloves

1 teaspoon cardamom

1 star anise

1 piece cinnamon

1 tablespoon white pepper (grind)

2 jugs of water (according to amount of soup you want)

1 carrot (cut into small pieces)

5 pieces potato (cut into 4)

2 pieces tomato (wedges)

2 pieces fresh green chillies (cut into half lengthwise)

1 tablespoon corn flour (add with some water)

1 stalk of Chinese celery,spring onion,coriander leaves.

2 tablespoons oil

salt to taste


  • Heat oil in pot and fry onions,garlic and ginger.
    Fry for 1 minute and add in the spices except pepper. Fry for 2 minutes and add in 1 jug of water.
  • Stir the soup and add in the potatoes. Boil until the potatoes are soft.
  • When the potato is soft,add another jug of water (the amount is according to the amount of soup you want). Add the corn flour mixture.This is to thicken the soup.
  • Add the tomatoes,green chillies and carrot. Stir.
    Add in the pepper,salt,chicken and the leaves (coriander,Chinese celery,spring onion).
  • Add in the fried onion. This is to thicken the soup and to balance the taste of the soup.
  • Boil until the chicken is cooked.
  • Remove from the stove.Ready to serve. Garnish with spring onion and Chinese celery.


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