SWEET AND SOUR CHICKEN SAMBAL (AYAM MASAK MERAH)
1.2 kg chicken,cut into pieces and mix with a little salt,turmeric powder and chili powder marinate for 2 hours. Fry the chicken pieces till light golden brown. Don’t over fry.
300 gm potatoes, cut into cubes and fry and keep aside.
1 small tin of green peas, strain the water.
1-2 big onion (Holland) sliced
½ cup tomato sauce
½ cup chili sauce
1 cube of chicken stock
1 tsp garam masala
Salt to taste
1/3 cup oil
Grind into a paste:
15 dry chili, soaked
150 gm medium size onions
30 gm ginger
30 gm serai (lemon grass)
30 gm garlic
1. Heat oil in a pan and add in the grind paste and fry till the oil rise. Then add in the garam masala and chicken stock mix well and add in 2 cup of water and let it comes to a boil.
2. Add in the chicken pieces and mix well and let it cook. Then add in the onions and the potatoes mix well and let it cook. If you think the gravy is thick you can add a bit more water.
3. When the oil has rise add in the green peas and cook for a while and remove from the heat.