Ayam Masak Merah (Spicy Tomato Chicken)

Ingredients

Chicken

• 1.5 kg whole chicken, cut into 12 pieces
• 1 tsp ground turmeric
• 1 tsp salt
• 500 ml cooking oil, for frying

Spice paste

• 15 dried chillies, soaked in hot water for 15 minutes and deseeded
• 6 shallots, peeled
• 4 cloves garlic, peeled
• 2.5 cm (1 in) piece ginger, peeled
• 1 stalk lemongrass, white part only, sliced

Sauce

• 1 cinnamon stick, about 5 cm (2 in)
• 2 star anise
• 3 cloves
• 3 green cardamom pods, lightly crushed
• 120 ml (1/2 cup) tomato ketchup
• 2 tbsp tomato puree
• 2 tbsp chilli sauce
• 250 ml (1 cup) water
• 2 tbsp sugar
• 1 tsp salt
• 125 ml (1/2 cup) coconut milk (optional)
• 1 large onion, cut into rings
• 2 tomatoes, cut into wedges

Method

1. Rub the chicken pieces with the turmeric and salt and leave for 15 minutes.
2. Heat the oil in a wok to 170°C (340°F). Fry the chicken in batches for 10–12 minutes, turning, until golden and nearly cooked through. Drain on paper towels.
3. While the chicken fries, blend the chillies, shallots, garlic, ginger and lemongrass with 3 tbsp water to a smooth paste.
4. Pour off all but 3 tbsp of the oil. Over medium heat, fry the cinnamon, star anise, cloves and cardamom for 1 minute, then add the paste and fry, stirring, for 8–10 minutes until it darkens and the oil separates.
5. Add the ketchup, tomato puree, chilli sauce, water, sugar and salt and simmer for 5 minutes. Add the chicken, turn to coat, cover and simmer for 10 minutes, stirring now and then, until the chicken is cooked through and the sauce is thick.
6. Stir in the coconut milk if using, then the onion and tomato, and cook for 3 minutes until the onion just softens. Taste, adjust the sugar and salt, and serve with nasi minyak or rice.

Tips

• Less oil: instead of frying, bake the turmeric chicken at 200°C (400°F) for 30 minutes, turning once, then carry on from step 4 with 3 tbsp fresh oil.
• Heat level: deseeded chillies give a medium heat. Use 8–10 for a milder sauce.
• Make ahead: the flavour improves overnight. It keeps for 3 days in the refrigerator; add the onion and tomato when you reheat.
• For a crowd: the recipe doubles easily for a kenduri. Fry the chicken in more batches rather than crowding the wok.