Ayam Masak Merah

A traditional malay spicy chicken dish which is served at home and weddings.  It is best eaten with any kind of rice and today, I served this dish with Nasi Minyak and Acar Timun for dinner.

Ingredients (serves 4 - 6 persons):
1 whole chicken (about 1.2 kg)
1 tbsp turmeric powder
1 tsp salt

2 big onions, to be peeled and finely sliced
3 pcs cloves
3 cm cinamon stick
3 pcs cardamom
2 tbsp tomato puree
3 tbsp fried shallots
a handful coriander leaves
a handful mint leaves
3 large tomatoes, to be sliced
a little freshly made chicken stock (optional)
4 tbsp cooking oil

Blended Ingredients:
5 stalks fresh red chillies, to be sliced
1 big onion, to be peeled and sliced
3 pips garlic, to be peeled and sliced
2 cm fresh ginger, to be peeled and sliced
1 tsp cumin seeds, to be soaked in warm water
10 - 15 stalks dried chillies (can be reduced if you prefer less spicy), to be soaked in warm water

Method:
Wash and clean chicken.  Pat dry and cut into serving portions.  Season with turmeric powder and salt. Mix thoroughly.  Heat enough oil in a wok and deep-fry chicken pieces until golden.  Remove to a tray lined with kitchen paper and leave aside.

In a pot, heat oil and stir-fry sliced onions, cloves, cinnamon stick and cardamom until onion turns light golden.  Then, add blended ingredients and tomato puree.  Stir-fry for about 15 minutes or until the spices and oil are separated.

Add in mint leaves, coriander leaves and fried shallots.  Stir well.

Then, add tomato slices and some chicken stock (optional).  Cook for a further 10 to 15 minutes until the right consistency of gravy is reached.  Lastly, add the fried chicken and cook over medium heat until the chicken pieces are heat through.

Serve hot with any kinds of rice i.e. nasi minyak, nasi bryani or plain rice.

Bon Appetit!