Malaysian•healthy
Ayam Masak Merah
Gluten-free, Paleo
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 whole chicken legs
- 1/4 cup oil
- 2 tbsp tomato paste
- 2 cups water
- 2 tbsp coconut sugar / regular sugar
- 1 1/2 tsp salt
- Cilantro to garnish
- 16 shallots (peeled)
- 1 inch thumb old ginger (peeled)
- 1 inch thumb galangal (peeled)
- 6 cloves garlic (peeled)
- 8 dried chilli (rehydrated & seeded)
- 2 lemongrass (bottom inner part only)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 3 cardamom pods
- 2 lemongrass (bruised)
Instructions
- 1
In a food processor, add all the ingredients for paste and blend until you get a paste.
- 2
Sear chicken in a tbsp of oil, about 3-4 minutes each side.
- 3
Set aside.
- 4
In the same pan, add remaining oil and fry paste for 5 minutes.
- 5
Add in whole spices and fry for 3 minutes.
- 6
Add tomato paste, water, and bring to boil.
- 7
Season with salt and sugar.
- 8
Return chicken into the pan, cover and simmer on low for 45-60 minutes.
- 9
Checking occasionally to make sure it doesn't dry up.
- 10
If the sauce is still thin, uncover and reduce until you get a paste like consistency.
- 11
Garnish with cilantro and serve.