Ayam Masak Merah (spicy chicken)

2 chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 tsp turmeric powder
1/2 tsp salt
6 dried red chillies, soaked in water
2 cm ginger
2 cloves garlic
1 onion
1 tomato
1 tbls tomato paste
1 red onion – 1/2 in rings
– 1/2 sliced
1 stalk curry leaves
1 tbls palm sugar
1 tbls oyster sauce
1 tsp tamarind, soaked in water

Coat chicken in turmeric and salt, then fry until
golden and almost cooked – set aside.
Puree together drained chillies, ginger, garlic and onion – set aside ‘puree 1’.
Puree together tomato, tomato paste and 1/2 cup chilli soaking water – set aside ‘puree 2’.
Heat 3 tbls oil and fry sliced red onion until fragrant, add curry leaves – sizzle.
Add ‘puree 1’ and saute until fragrant.
Add ‘puree 2’, tamarind, palm sugar, oyster sauce and chicken – simmer 20 minutes, covered, until cooked.
Add onion rings – cook 1 or 2 minutes.

Inspired by Kedai Makan Liasari, Teluk Nipah – Pulau Pangkor

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