Saucepan@saucepan · Shared this recipeFollowMalay · sideAyam Masak Merah (Red Chicken Curry)A Malay red chicken curry with a rich tomato-based sauce, aromatic spices, and tender chicken, perfect for serving with rice or bread.total1 hr 5 minprep20 mincook45 minservings6Original recipe on singaporeanmalaysianrecipes.comKeep this recipeAdd a copy of Ayam Masak Merah (Red Chicken Curry) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 kg chicken portions ), (or use a whole chicken, chopped up1 tsp ground turmeric1 tsp salt1 large onion1 lemongrass5 cm ginger2 clove garlic1 red chilli, mild variety1 medium-sized cinnamon stick3 cloves1 star anise1 stalk lemongrass1 large onion60 ml vegetable oil1 tsp white sugar3 tbsp concentrated tomato paste ), (may be called tomato purée in Asia3 tbsp tomato ketchup250 ml waterStepsClear checksTap an ingredient or step to check it off.1Step 1: Rub the chicken with the turmeric and salt and set aside for about 15-20 minutes while you get everything else ready. Or, if you have the time, leave it to marinate for 1 hour. Be sure to cover it.2Step 2: Chop the onion, slice the bottom half of the lemongrass into rings, and slice the ginger for easier chopping.3Step 3: Place everything into a chopper and chop to a fairly fine paste, adding 1-2 tablespoon of water if necessary. Set aside.4Step 4: Cut the lemongrass about halfway up, and lose the top half. Bruise the lemongrass by pounding down on its base with the back of your knife.5Step 5: Slice the large onion into rings and set aside.6Step 6: Heat the oil on medium-high heat, in a large saucepan, with the sugar. Brown the chicken in batches. You only want to do this briefly, about a minute each side. We don't want to cook the chicken, just give it some colour.7Step 7: When done on both sides, place the browned chicken on kitchen paper lined plates.8Step 8: We'll use the same saucepan. Pour out most of the oil, leaving about 2 Tbsp still in the saucepan. On medium heat, fry the cinnamon, cloves and star anise for 30 seconds, don't let them burn.9Step 9: Add the ground paste and lemongrass and fry for about 2 minutes, stirring regularly. Scrape the base of the pan to incorporate all the sticky bits from the chicken earlier.10Step 10: Add the tomato paste and ketchup and stir well.11Step 11: Add the chicken, stirring to coat the meat with all that delicious paste. Add the water, stir and let it come to a boil.12Step 12: Lower the heat right down and simmer, covered, until the chicken is cooked, about 30-45 minutes, depending on size and part. Meat on the bone, drumsticks and legs are going to take longer than boneless breast meat.13Step 13: 5 minutes before the end of cooking time, add the sliced onion rings, stir and leave to simmer. If the curry is too dry for you, add a little water, perhaps no more than 125 ml (½ cup). You don't want to dilute the flavours in the curry.14Step 14: When the chicken is cooked, check the seasoning. Add more salt if you think it needs it.getsaucepan.com/r/b055fed8-e0c7-495e-9293-1c7b6bc1dfcd · Original: https://www.singaporeanmalaysianrecipes.com/ayam-masak-merah-recipe/
