RED SPICY CHICKEN (AYAM MASAK MERAH)
Ingredients
1 chicken (cut into
pieces)
1 tablespoon curry powder
½ teaspoon turmeric powder
Salt and sugar to taste
200ml oil
2 tablespoons chilli paste
4 red tomatos (blend with
150ml water)
400ml coconut milk (from 1
coconut)
Dry spices
5 cloves
5 cardamoms
5cm cinnamon stick
Blended ingredients
2 large onions
6 clove garlic
4cm ginger
Grounded ingredients(dry
fried)
2 teaspoons fennel seeds
1 teaspoon cumin seeds
½ teaspoon black
peppercorns
Method of preparations
1)
Marinate chicken
pieces with curry powder, turmeric powder and some salt for 1 hour
2)
Heat oil and deep
fry the marinate chicken till half cook, remove and set aside
3)
Remove half of
the oil and saute the dry spices for 2 minutes
4)
Put in the blended
paste and stir fry until fragrant
5)
Then add in the
ground ingredients, chilli paste and blended tomato puree
6)
Cook for around 5
minutes until the oil rises to the top
7)
Pour in coconut
milk, then put in the chicken pieces, season to taste
8)
Simmer and stir occasionally
till the mixture boils and the gravy thicken
9)
Dish up and serve
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