Chicken smmired in spicy chilli tomato sauce
0.75 h
4 raciones
Difficulty:
Fácil
Ingredients
Ayam Masak Merah Main Item
1.5 kg chicken meat with bones and skin
7.5 gm turmeric powder
35 gm Salt
Ayam Masak Merah Paste
100 gm chilli paste
500 gm Indian onion paste
30 gm garlic paste
30 gm ginger paste
10 gm lemongrass paste
Ayam Masak Merah Spices
5 gm Cinnamon stick
10 gm Cardamom
5 gm Star anise
Ayam Masak Merah Flavouring
2 pcs tamarind slice
70 ml tomato paste
100 ml chili sauce
Ayam Masak Merah Seasoning
Season to taste Sugar
Season to Taste Salt
Ayam Masak Merah Liquid Fat
200 ml Palm oil
ELABORATION
- Preparing Chicken. Rub chicken with turmeric and salt. Set aside for 30 minutes. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.
- Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors. Add in chillies and garlic. Process into a paste.
- Heat up the wok with Palm oil and Sauté the spices: Cinnamon, star anise and cardamom until fragrant.
- Then add in the blended paste. Bring the heat up until the paste bubble then lower the heat.
- Simmer till the paste is thoroughly cooked, fragrant and the oil separates from the paste (pecah minyak).
- Add in canned tomato paste, tamarind slice, Chili sauce and chicken pieces. Bring up the heat for a quick boil, then lower to a simmer and cook until the sauce thickened.
- Season with salt to taste.
- Garnish with some spring onion before serving.
