Chicken Masak Merah (Chicken In Spicy Tomato Sauce)2012-05-05
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6-8 pieces of chicken thigh meat.
2-3 star anise
3 inch of cinnamon
1 can of tomato soup (Campbell tomato soup) 1
pack (200ml) coconut milk (I’d recommend buying freshly squeezed coconut milk)
Salt to taste
Vegetable oil for deep frying 1 tomato (optional)
8-9 Dried chillies, soaked and seeded
4-5 Small red onions
5 cloves of garlic
25g galangal (lengkuas)
5 stalks lemongrass
Blend ingredients into fine paste
1. Rubbed chicken with tumeric powder & salt and set it aside for 30mins.
2. Fry chicken till it is golden brown on each side. By frying is to seal the juice into the meat as well as give the chicken a firmer texture. 3. Fry the spices – 2-3 Star Anise, 4 Cloves, 3 inches of cinnamon, 3 cardamom (or mixed spices pack from NTUC meant for braised meat). Saute the spices with 1tbsp of oil till fragrant.
4. Add the blended paste. Stir-fry a little and close the lid for 3mins on medium high heat. Flip the pan a few times in between the cooking time.
5. Once the blended paste is cooked, add in the chicken meat, 1 can of tomato soup, 1 cup of water, 200ml of coconut milk, 1 tomato sliced (optional), salt to taste. Bring up to a quick boil and then simmer under low heat for 20-25mins (or until chicken is cooked). Open the lid a few times to do some light stirring.
Recipe submitted by Pauline Wong, a member of Munch Ministry.
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