AYAM MASAK MERAH

Ingredients:
1.5 kg whole chicken, cut into 8-10 parts, remove skin
1 tsp turmeric powder
1 tbs salt
Oil to fry

2 cups sliced big onions
3 big ripe tomatoes chopped
1 tbs ginger paste
1 tbs garlic paste
5 tbs ground chillie paste
3 tbs tomato sauce
3 tbs chillie sauce
1 tbs vinegar
Sugar to taste
Salt to taste

2 two inch cinnamon sticks
2 star anise
3 cardamoms
½ tsp aniseeds
2 tbs lemon grass sliced finely (only the white part)
Little coriander leaves for garnishing

Method:
Marinate the chicken pieces with the turmeric powder
and salt, let it stand for about an hour.
Heat a wok with the oil, when the oil is hot fry the chicken
pieces till ¾ cooked. Remove on paper towels. Set aside.

Heat the wok, add about 4 tbs of oil.
Add in the sliced onions, sauté well till lightly brown.
Remove and keep aside.
Now add in the cinnamon sticks, cardamom, star anise and aniseeds.
When they splutter, add in the ginger and garlic pastes.
Now add in the tomatoes and cook till mushy.
Add in the chillie paste and stir till oil seperates.
Add in the chillie sauce, tomato sauce, sugar, salt
and vinegar. Stir fry for a minute.

Now add in 2 cups of water and bring to a rapid boil,
then reduce heat to low, stir in the chicken pieces.
Stir well to coat evenly with sauce.
Let it simmer slowly for the chicken to absorb the sauce.
It will take about 15 to 20 minutes.

Add in the sautéed onions, mix well.
The gravy should be very thick by now.
Remove and garnish with the cut coriander leaves.
Goes well with ghee rice or white rice.