Ayam masak merah Recipe
Ingredients
3 star anise
1 cinnamon stick
1 1/2 tablespoons sugar
1 tablespoon soy sauce
200g tomato paste
250ml (1 cup) water
1.2kg chicken drumsticks or 1.2kg chicken thigh fillets
1 tablespoon 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 tablespoons peanut oil
4 dried bay leaves
3 cardamom pods
3 cloves
Salt
Steamed SunRice White Medium Grain Rice, to serve
Ayam masak merah Recipe
Method
Step 1
Place chicken pieces in a large bowl. Rub curry powder into chicken, cover, and place in the fridge for 2 hours to marinate.
Step 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.
Step 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.
Ingredients
3 star anise
1 cinnamon stick
1 1/2 tablespoons sugar
1 tablespoon soy sauce
200g tomato paste
250ml (1 cup) water
1.2kg chicken drumsticks or 1.2kg chicken thigh fillets
1 tablespoon 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 tablespoons peanut oil
4 dried bay leaves
3 cardamom pods
3 cloves
Salt
Steamed SunRice White Medium Grain Rice, to serve
Ayam masak merah Recipe
Method
Step 1
Place chicken pieces in a large bowl. Rub curry powder into chicken, cover, and place in the fridge for 2 hours to marinate.
Step 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.
Step 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.
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