Red Cook Chicken (ayam masak merah)

For illustration purpose only.

Ingredients

1 kg chicken, chopped into bite-sized pieces

2 onions, quartered

3 potatoes cut into wedges

2 tomatoes, quartered

1 small can tomato paste

150ml water

4cm piece cinnamon sticks

4 cloves

1 star anise

3–4 tbsp oil

Ground spices (A):

10 shallots

4 cloves garlic

12 red chilies, seeded

3cm ginger

2 tbsp coriander powder

1 tsp cumin powder

Seasoning (B):

1 tsp salt or to taste

1 tbsp sugar or to taste

Method
Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes.

Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.

Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

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