Easy version Ayam Masak Merah

Here's a simple spicy sweet tomato gravy chicken I dished up and packed in refrigerator for the weekend. Recipe adapted from Kenneth Goh's and Wendy's version ayam masak merah.

2 pieces organic chicken drumsticks
2 pieces organic chicken thights 

In my opinion the gravy is perfect for 3 chicken legs. Or may be, with one additional thights or drumsticks. The four pieces of chicken I used weight about 730 gram. I'll try to make sure I have got 1 kg chicken when I cook next. I've got a little too much gravy. Not that I am complaining. Hubby and I love gravy. 

Blended ingredients
1 lemongrass
3 cm ginger
1 lemongrass
5 red onions
5 cloves garlic
10 dry chillies
1 tsp chilli powder 

1 cinnamon stick
3 cardamom
2 cloves
*1 onion (sliced thinly) for more authentic version. I omitted because I ran out of onions. Also, onion isn't our favourite vegetables

125 g Heinz tomato ketchup 
1 tube M&S Italian tomato paste
2 tomatoes

1 tbsp palm sugar 
1 tsp salt

Sauté the cinnamon sticks, cardamoms, cloves and blended ingredients for at least 30 minutes.

At the meantime clean and marinate chicken with turmeric, salt and black pepper. Bake in halogen oven for 30 minutes (20 minutes for smaller size chicken)

Add tomato sauce, chopped tomatoes and tomato paste. Sauté for about 10 minutes.

Add in chicken, sugar and salt. Mix well. Cover and let it cook for 10 minutes (again low fire). 

Serves with basmati rice, coconut rice, tomato rice or even bee hoon goreng :)

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