Ayam Masak Merah

Ayam Masak Merah is a Malay style chicken that has been a favourite in my home for the longest time. Imagine this, chicken marinated in a fresh chilli and garlic paste, deep fried, then simmered away in a fresh tomato and ketchup sauce until it thickens and beautifully coats each and every morsel of chicken.

Trust me when I say it is a must!

INGREDIENTS:

• 1 whole chicken (1.5kg), cut into 14 pieces

• 2-3 large tomatoes, quartered

• 1 large green chilli, slit down the middle lengthways

• 1 large red chilli, slit down the middle lengthways

• 8 tablespoons tomato ketchup

• 4 teaspoons sugar

• 2 tablespoons lemon juice

• 1⁄3 cup green peas, frozen or fresh

• Oil

MARINADE

• 4 large red chillies, roughly chopped

• 4 small hot chilli (optional for extra heat)

• 8 cloves garlic, crushed, skin removed

• large knob ginger, peeled and roughly chopped

• 1 teaspoon freshly ground pepper (black or white)

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 large onion, peeled, halved and sliced into wedges

Method

To make the marinade, use a mortar and pestle (or food processor) to coarsely pound the chillies, garlic, ginger. Mix the marinade ingredients then add the chicken and mix well along with some sugar, salt and pepper. Marinate for a few hours or overnight in the fridge.

Preheat the oil for deep frying. Fry the chicken pieces for 5-7 minutes until golden but not fully cooked. Remove and set aside.

In a wok or saucepan, heat 1 tablespoon of oil over medium-high heat. Fry the remaining marinade, onions and whole chillies until slightly softened and blistered.

Add the fresh tomatoes, ketchup, sugar, lemon juice, 4 tablespoons of water and cook for another minute.

Toss in the chicken and stir well to coat. Cover and cook for a few minutes, then add the peas, reduce the heat to low, cover and simmer for about 15 minutes until the chicken is cooked through and the sauce has thickened.