Ayam Masak Merah

Ayam masak merah a signature Malaysian dish serve in Malay weddings and special occasions. The dish usually serve along side of nasi minyak or tomato rice and complement both rice wonderfully. Its a complex dish as its a nearest cousin of chicken sambal or spicy chicken gravy. Don't be scared with the fiery red colur ayam masak merah is a tomato based gravy with a balance of tanginess,mild and full of flavor. I serve the ayam masak merah with tomato rice and stir fry vegetable for our Sunday lunch and kids love the combination of the dishes served.

Ingredients

To Marinate

1 kg whole chicken,cut into pieces
1 tsp turmeric powder
1 tsp salt
Vegetable oil

To Grind

10 pcs almond,soaked in hot water and remove skin
2'inch ginger,skinned
12 shallots,peeled
5 cloves garlic,peeled
1 tsp cumin powder
2 tbsp coriander powder
4 tbsp chilly paste
1/2 cup water

Other Ingredients

1/3 cup green peas
3 tomato,sliced
3 tbsp tomato paste
4 red chilly,halved
1 stalk lemon grass,bruised
2 pcs pandan leaves,wash and knot
1 cup evaporated milk
1/3 cup chilli sauce
2 star anise
1'inch cinnamon stick
3 cloves
2 cardamom pods
4 tbsp vegetable oil
Salt to taste
Sugar to taste

Methods

Wash and clean the chicken. Add all the ingredients listed under "To Marinate" and et it sit for 15-20 minutes.

Heat oil in a wok and deep fry the chicken pieces till 3/4 cooked. Keep aside.

In a blender, grind all the ingredients listed under "To Grind". Grind into a smooth paste.

Heat oil in a wok and saute cinnamon stick,cardamom pods,star anise,cloves,pandan leaves and lemon grass.

Add the ground spices and saute till the raw smell leaves. Add chilly sauce,tomato paste and tomatoes cook till oil emerges.

Add the chicken pieces and reduce heat to medium-low. Simmer until the gravy thickens. Add halved chilly,green peas and evaporated milk. Season with salt and sugar.

Cook till chicken fully cook and tender. Remove from heat.

Serve with flavoured rice.