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Ayam Masak Merah

Gluten-free, Paleo
Servings: 4
Author: delishar

Ingredients

  • 6 whole chicken legs
  • 1/4 cup oil
  • 2 tbsp tomato paste
  • 2 cups water
  • 2 tbsp coconut sugar / regular sugar
  • 1 1/2 tsp salt
  • Cilantro to garnish

Paste

  • 16 shallots peeled
  • 1 inch thumb old ginger peeled
  • 1 inch thumb galangal peeled
  • 6 cloves garlic peeled
  • 8 dried chilli rehydrated & seeded
  • 2 lemongrass bottom inner part only
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder

Whole spices

  • 1 cinnamon stick
  • 1 star anise
  • 3 cloves
  • 3 cardamom pods
  • 2 lemongrass bruised

Instructions

  • In a food processor, add all the ingredients for paste and blend until you get a paste.
  • Sear chicken in a tbsp of oil, about 3-4 minutes each side.
  • Set aside.
  • In the same pan, add remaining oil and fry paste for 5 minutes.
  • Add in whole spices and fry for 3 minutes.
  • Add tomato paste, water, and bring to boil.
  • Season with salt and sugar.
  • Return chicken into the pan, cover and simmer on low for 45-60 minutes.
  • Checking occasionally to make sure it doesn't dry up.
  • If the sauce is still thin, uncover and reduce until you get a paste like consistency.
  • Garnish with cilantro and serve.