AYAM MASAK MERAH

AYAM MASAK MERAH

1 kg chicken, cut into medium size pieces.

½ tbsp turmeric powder

½ tbsp salt

2 cup water

1/3 cup oil

2 stalk serai, smash

½ cup tomato sauce

1 chicken cube, if you like

Salt and sugar if needed

1 small tin green peas, drain

Grind into paste:

15 dry chili, remove the seeds and soaked

2 inch ginger, chopped

5 garlic, chopped

3 stalk serai, sliced

2 big onion, sliced

2 ripe tomato, cut in to wedges

1.    Mix the chicken pieces with the salt and turmeric powder mix well. Deep fry but not till crispy. Keep a side.

2.    Heat the oil and add in the oil when the oil is hot add in the grind paste and mix well. Fry till the oil rise. Then add in the water, serai and tomato sauce mix well and let it comes to a boil.

3.    Add in the chicken cube and mix well let it boil and when the oil rise add in the chicken and mix well and let it cook. Now taste if you need to add in the salt and sugar you can add now. Mix wll and remove from the heat.

4.    Put the ayam masak merah on a plate and garnish it with the green peas. Serve with tomato rice.

Note: I use the big type of dry chili for the red colour.