Chicken Masak Merah

Ingredients :

GROUP A
1 whole chicken (cut into 16 pieces & skin removed)
2 tablespoon of turmeric powder
1 tablespoon of salt

GROUP B
2 cinnamon sticks
4 star aniseed
5 cardamom
5 pieces of clove

GROUP C
3 tablespoon of cili paste
3 tablespoon of maggi chili sauce
4 tablespoon of tomato puree
2 tablespoon of ginger & garlic paste
1 tablespoon of sugar
2 red onion (coarsely grinded)
2 stalks of lemon grass (Serai)
2 pandan leaves
1 cup of water
1 teaspoon of salt
1/3 cup of peas
1/2 cup of Ideal milk / coconut milk

Oil for frying
Corriander leaves for garnishing
1 big red onion (sliced roundly)
Method :

Mix Group A together in a bowl and leave it aside for about 10 minutes before you start frying them. Remove the chicken once its slightly golden or half cooked. On a different wok, heat 4 tablespoon of oil and add ingredients from Group B to it. Stir fry until its fragrant, then add the pandan leaves and lemon grass to it, keep stirring occasionally. Add ginger and garlic paste to it, followed by onions paste. Add chili paste and water to it and leave it to get cooked for about 2 minutes. Add in the chili sauce, tomato puree, sugar and salt to it. After about a minute or two, add the chicken pieces in and give it a good stir until the gravy coats the chicken evenly. Add Ideal milk or coconut milk to it together with the peas. Bring the flame down and leave it for another 3 minutes before adding in the sliced onions and corriander leaves. Turn the flame off and dish it out. Best served with tomato rice or ghee rice.

Serving Size : 8 person
Preparation Time : 35 minutes