Ayam Masak Merah

Ingredients

• 1.2 kg chicken thighs and drumsticks
• 1 tsp ground turmeric
• 1 1/2 tsp salt
• oil for shallow frying
• 12 dried chillies
• 8 shallots
• 4 garlic cloves
• 3 cm ginger
• 1 cinnamon stick
• 3 star anise
• 4 cloves
• 3 cardamom pods
• 4 tbsp tomato puree
• 2 tomatoes, chopped
• 150 ml water
• 100 ml evaporated milk
• 2 tbsp sugar
• 1 onion, sliced into rings
• 100 g frozen peas
• 4 kaffir lime leaves
• 1 small handful coriander leaves

Before you cook

• Rub the chicken pieces with the turmeric and a teaspoon of the salt and leave them for fifteen minutes.
• Soak the dried chillies in hot water for twenty minutes, then drain them.
• Blend the chillies, shallots, garlic and ginger to a smooth paste.
• Chop the tomatoes and slice the onion into rings.

Steps

1. Heat 2 cm of oil in a deep frying pan over medium-high heat.
2. Fry the chicken pieces in batches for six to eight minutes, turning once, until the skin is golden and firm.
3. Lift the chicken onto a rack and pour off all but four tablespoons of the oil.
4. Lower the heat to medium and add the cinnamon, star anise, cloves and cardamom to the pan.
5. Fry the whole spices for thirty seconds, until they smell warm and sweet.
6. Add the blended chilli paste and fry it for twelve minutes, stirring often, until it turns brick red and the oil separates.
7. Stir in the tomato puree and chopped tomatoes and cook for five minutes, until the tomatoes collapse.
8. Pour in the water and bring the sauce to a simmer.
9. Return the fried chicken to the pan and turn each piece to coat it.
10. Cover the pan and simmer for fifteen minutes, turning the chicken once.
11. Uncover the pan and stir in the evaporated milk, sugar and the remaining half teaspoon of salt.
12. Add the onion rings, peas and kaffir lime leaves.
13. Simmer uncovered for eight minutes, until the sauce is thick, glossy and just clings to the chicken.
14. Taste and adjust the sugar and salt so the sauce lands sweet, savoury and gently hot.
15. Scatter with coriander and serve with tomato rice or plain steamed rice.