Ayam Masak Merah (chicken cooked in red sauce) Recipe
This is a delicious Malaysian recipe introduced to me by my mother and I managed to re-create it without any hassle. It can be a bit spicy but that is how it should be. The ingredients may seem lengthy but it’s worth the effort.
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Ingredients
- 1kg of cut chicken pieces
- Item 1:
- In a blender, add 1/2 handful dried chilly, little oil, 2 pulps garlic and enough water. Blend this a little before adding Item 2 and continue blending until a paste.
- Item 2:
- 30 Small onions
- 2 Red chillies
- 2 Tomatoes
- 1 Fresh turmeric
- 2 Lemon grass
- 2 Garlic
- 1 inch Ginger
- Item 3:
- 1 big onion - slice roundly
- 2 Pandan leaves - cut into two
- 1 Lemon grass - cut into half
- 3 each: Cinnamon sticks, star anise & cardamom
- 1 small tin of Tomato Puree
Directions
- Step 1 â marinade the chicken with salt, ginger and garlic paste, turmeric and chilly powder. Then fry it (but do not over fry it) and set aside.
- Blend Item 1 first followed by the remaining of item 2 into a paste.
- Heat a wok and pour some oil and stir Item 3 excluding the tomato puree.
- Next pour in the blended items and add enough water.
- Let it boil for awhile then some tomato puree. (If too spicy, add all of the tomato puree).
- Add salt and sugar according to taste.
- Add the fried chicken and mix well with the gravy and let it cook through with the flavours.
- Finally, remove when the gravy thickens to your liking and serve with tomato rice or biryani..
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