Malay Red Cooked Chicken / Ayam masak merah

By pfwombat

Ingredients

• Recipe source: from WendyinKK
• (with my notes and modification in green)
• 850 gm chicken parts (6 large drumsticks)
• (I used 2 large chicken maryland which is about 550gm i cooked a little more of this recipe)
• 1 tsp salt
• (i used 1/2 tsp)
• 1/2 tsp turmeric powder
• Dash of pepper
• 3 shallots
• (i used 2 shallots)
• 2 cloves of garlic
• (i used 2 small cloves)
• 1 cm ginger
• (i used 1/2 cm)
• 2 red chilli
• (i used half a chilli as i am cooking kids version here)
• 2 inches cinnamon
• (i used 1 inches cinnamon)
• 3 cloves (bunga cengkih)
• (i used 2 cloves)
• 3 cardamoms (buah pelaga)
• (i used 3 small ones)
• 1 red onion sliced
• 1/2 cup tomato ketchup
• 1/2 cup coconut milk
• 1/2 cup water
• 1/3 tsp salt
• 1 Tbsp sugar
• 1 cup canned green peas (I used Ayam brand of which is more pale in colour and has that soft mushy texture)
• (i didn't add this)
• (My addition 1 Tbsp of tomato puree)

Details

Adapted from my123favourites.blogspot.hk

Preparation

Step 1

1. Marinate chicken with salt, turmeric and pepper for at least 30 minutes.
2. Mill shallots, ginger, garlic and chilli.
(i used a pestle and mortar to grind the above because mine is a very small portion so i am lazy to use my blend :p)
3. Heat wok and put in ½ cup of oil. Pan fry chicken pieces until the skin turns golden. Dish up. It’s ok if the chicken is not cooked thoroughly and still oozes some blood.
4. Pour away some of the oil, leaving behind about 2-3 Tbsp of oil.
5. Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and continue to sauté until the onions looks translucent and wilts.
6. Put in the rest of the ingredients, except peas. (i didn't add peas) Return chicken into the wok to cook until the gravy reduces to preferred amount.
7. Put in green peas and let it cook for a while. Dish up and serve.