Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Method4 steps

1. 1

   Step 1: Rub all 2 kg bone-in chicken pieces with all 2 tbsp turmeric and some salt. Marinate in the refrigerator for 30 minutes. Heat separate deep-frying vegetable oil in a wok, then fry the chicken in manageable batches until golden brown and cooked through: the thickest flesh must reach 74°C (165°F), checking away from bone. Drain and reserve all the fried chicken for step 4; the separate measured ½ cup sauce oil is not used for frying. The paste in step 2 can be prepared during the marination.

   Refrigerate turmeric chicken · 30 minUses 2 kg bone-in chicken, preferably 2 whole chickens cut into 8 pieces each · 2 tbsp turmeric powder · Salt to taste for the chicken; leave separate seasoning for the sauce · Separate vegetable oil for deep-frying chicken, enough for the wok

   
2. 2

   Step 2: Roughly chop all the red onions (2), ginger (40 g), galangal (25 g) and lemongrass (5 stalks). Blend them with all 20 already soaked, softened and drained dried chilies (20) and all 5 garlic cloves into a smooth paste. Reserve the complete paste for step 3.

   Uses 2 red onions · 40 g ginger · 25 g galangal · 5 stalks lemongrass · 20 dried chilies, already soaked until soft and drained · 5 cloves garlic

3. 3

   Step 3: Heat all the separate ½ cup sauce vegetable oil in the wok. Sauté the cinnamon stick (1 piece), all 2–3 star anise, ground cloves (1 tsp) and ground cardamom (1 tsp) until fragrant. Add all the blended paste from step 2 and increase the heat until it bubbles. Lower the heat and cook, stirring as needed, until the paste is fully cooked and fragrant and the oil visibly separates from it (pecah minyak). Reserve all this cooked spice paste and oil for step 4.

   Uses ½ cup vegetable oil for the spice paste and sauce · 1 piece cinnamon stick, 7.6 cm long · 2–3 star anise · 1 tsp ground cloves · 1 tsp ground cardamom · All the blended onion, ginger, galangal, lemongrass, soaked chilies and garlic from step 2

4. 4

   Step 4: Add all the canned tomato soup (1 can), all the coconut milk (1 can) and all the fried chicken from step 1 to the cooked spice paste and oil from step 3. Bring to a quick boil, then reduce to a simmer until the sauce thickens and the chicken is thoroughly hot; if it cooled during preparation, reheat its thickest flesh to 74°C (165°F). Adjust with additional salt to taste, garnish with the chopped spring onions and serve as 10 portions. Remove the whole cinnamon and star anise while serving. Refrigerate leftovers within 2 hours and use within 3 days.

   Uses 1 can mild or classic tomato soup · 1 can coconut milk · All the cooked fried chicken from step 1 · All the cooked spice paste, whole spices and ½ cup sauce oil from step 3 · Additional salt to taste for finishing the sauce · Spring onions, chopped, for garnishing