Ayam Masak Merah

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1. 1Step 1: Place the chicken in a mixing bowl and rub the turmeric, flour and salt all over the skin. You might want to do this with plastic kitchen gloves so you don't stain your fingers with the ground turmeric. Set aside while you prepare the paste or let it sit, covered in the fridge overnight.
2. 2Step 2: The paste can be done a day or so ahead of cooking if more convenient. Place all of the paste ingredients in a food processor or blender and blend with just enough water to make a thick paste. Set aside.
3. 3Step 3: When ready to cook the ayam masak merah, heat the oil in a wok or large frying pan over medium high heat. The oil is hot enough for frying when lots of bubbles form instantly when you place a wooden chop stick or spatula in.
4. 4Step 4: Fry the chicken pieces until crispy on the exterior. You might need to do this in batches. Transfer to a metal rack to drip any excess oil and set aside.
5. 5Step 5: Discard all but about 70ml (1/4 cup) of the oil in the wok and place it back over medium high heat. You could cook this curry with as little as a couple tablespoons of oil. At Malaysias food stalls they use even more oil so do as you like.
6. 6Step 6: When visibly hot, stir in the star anise, cinnamon, cardamom and cloves and swirl around in the oil for about 30 seconds or until fragrant.
7. 7Step 7: Stir in the prepared curry paste and fry it for about a minute to cook out the rawness. Add the passata and coconut milk and bring to a simmer. Cook for a few minutes to thicken the sauce and then add the fried chicken. Coat the chicken with the sauce and season with salt and black pepper to taste.