(recipe from Malaysian Women's Weekly and photo from www.pixieate.blogspot.com)
This is my favourite recipe for ayam masak merah, delicious served with tomato rice. Will post my own photo for this recipe soon.
1 kg Chicken chopped into 5cm pieces
Pinch of salt and turmeric powder
½ cup of oil for shallow frying
2 onions sliced
1 small can tomato puree
2 large tomatoes quartered
1 tbsp salt or to taste
1 tbsp sugar
Spices (ground finely)
10 shallots
5 cloves garlic
7-10 red chilies, seeded
1 lemongrass, plump white portion only
3 cm knob of ginger
1. Rub chicken with salt and turmeric powder and shallow fry in batches
2. In remaining oil, stir fry ground spices until fragrant and oil separates
3. Add onions and stir-fry until soft. Stir in tomato puree and bring to boil
4. Add chicken and mix. Pour water to cover chicken by three quarters (about 2 cups). Bring to a boil
5. Reduce fire to low and simmer for 10 minutes. Add tomatoes and continue to cook for 15 minutes, stirring occasionally until the chicken is tender and gravy is thick. Season to taste with salt and sugar.
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