Ayam Masak Merah Recipe

Ingredients (serves 6)

• 1.2kg chicken drumsticks or 1.2kg chicken thigh fillets
• 1 tbs curry powder (Ayam brand)
• 3 brown onions, chopped
• 15 garlic cloves, peeled, quartered
• 4cm piece fresh ginger, peeled, cut into thin strips
• 6 medium fresh red chillies
• 2 tbs peanut oil
• 4 dried bay leaves
• 3 cardamom pods
• 3 cloves
• 3 star anise
• 1 cinnamon stick
• 1 1/2 tbs sugar
• 1 tbs soy sauce
• 200g tomato paste
• 250ml (1 cup) water
• Salt
• Steamed rice, to serve

Method

1. Place chicken pieces in a large bowl. Rub curry powder into chicken, cover, and place in the fridge for 2 hours to marinate.
2. To make the spice paste: place the onions, garlic and ginger in a blender or food processor and process until finely chopped. Use a mortar and pestle to grind 3 of the chillies to a paste. Make a lengthways slit in the remaining chillies. Set aside. Heat oil in a wok or frying pan over medium-high heat. Add onion mixture and cook, stirring, for 3 minutes or until aromatic. Stir in chilli paste, bay leaves, cardamom, cloves, star anise, cinnamon stick, soy sauce and sugar. Cook for 30 seconds or until aromatic.
3. Add the chicken pieces, tomato paste and whole chillies, and stir well to combine. Reduce heat to low. Stir in the water and simmer, uncovered, stirring occasionally, for 20 minutes or until sauce thickens. Taste and season with salt. Serve immediately with steamed rice.