Ayam Masak Merah (Chicken in Red Sauce)

This chicken recipe complements the tomato rice posted earlier. Beef can also be substituted in place of chicken.

The recipe below is a family recipe where I come from.

1 kg chicken, skinned and cut into small parts

Blend and marinate with the chicken:

4 cloves garlic
4 candlenuts
2 cm ginger

You may fry the chicken if you wish but not until it is fully cooked. The chicken should not be too crisply as it would not assimilate with the sauce.

Other Ingredients:

3 tbsp ghee or cooking oil
6 onions, 1/2 grounded and 1/2 sliced
5 cloves
5 star anise
5 cardamom pods
5 cm cinnamon stick
2 lemon grass, crush by hitting with the handle of your knife

3 tbsp chilli paste, or chilli boh
4 tbsp tomato puree
1/2 cup thick coconut milk
2 cups water


Seasoning:

chicken or beef stock, depending on what you use
salt and sugar


Garnish:

mint leaves
fried sliced shallots

Here's how you make it:

Heat the ghee or cooking oil in a saucepan on low heat. Add the sliced onions, spices and crushed lemon grass. When fragrant, add in the grounded onions and the balance of the marinate. Now add in the chilli and tomato paste. Stir continuously and add in 1/2 cup thick santan (coconut milk). Add the chicken, stirring regularly. Add 2 cups of water and stir till cooked. Add more water if you feel the sauce is too thick. You may add 1 cube beef stock, salt and sugar to taste.

You may also add mint leaves and sliced fried shallots as garnishing. This dish goes well with tomato rice and acar timun.

Variations:

• Instead of chilli paste you can substitute with curry powder.
• If you do not wish to use coconut milk, you can use chilli paste with tomato sauce instead of tomato puree.