Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Ingredients: (serves 2)

2 whole chicken legs (separate thighs and drumsticks)

1/2 tbsp. tumeric powder

1/2 tsp. salt

2 tbsp. cooking oil

Spice Paste: (blend into paste)

1/2 onion (peeled and roughly chopped)

2 garlic cloves (peeled)

3 dried chilies (cut, remove seeds and soak in hot water, drain)

1/2" ginger (peeled and roughly chopped)

1/2" galangal (peeled and chopped)

1 stalk lemongrass (white part only - chopped)

Other Spices:

1 stalk lemongrass (green part only, leave it whole)

1 star anise

1/2 tsp. ground cinnamon

For the sauce:

150ml. water

1 1/2 tbsp. tomato paste

 1 1/2 tbsp. tomato ketchup

1/2 tsp. granulated sugar

1/2 tsp. salt (to taste)

1 large tomato (cut into large chunks)

Garnish: Parsley leaves

Methods:

1. Pan-fry the chicken: Rub tumeric powder and salt all over the chicken thighs and drumsticks.  In a heated skillet add 2 tablespoon of cooking oil.  When the oil is hot enough, pan fry the chicken until they are golden, turn the chicken over in between.  This step will not cook the chicken, it is only to brown the chicken.  Remove from oil and set aside.
2. In the same skillet, remove any excess oil, but leave 1 tablespoon in the skillet.  When oil is heated up, add the spice paste and stir-fry until fragrant, about 3 minutes.  Add lemongrass stalk and star anise.  Continue to stir fry for another minute.  Add tomato paste and ketchup and stir fry for quick few seconds.  Then add water, followed by sugar, salt and cinnamon powder.  Stir to mix everything.  Make sure to scrape the bottom of the skillet to make sure nothing is stuck at the bottom.  Add the pan-fried chicken and bring to a simmer.  Close the lid and lower the heat to simmer and let the chicken braised until they are cooked through and tender; stirring and turning the chicken over often.  Stir in tomato pieces and continue to cook until the tomatoes started to soften, but not turning into a mush.  Taste for correct seasoning.  Add more salt and/or sugar as needed.  It should be savory and spicy.
3. Remove onto a serving dish and garnish with some fresh parsley leaves.
4. The dish is ready to be served!

I adapted this recipe from 'whattocooktoday.com' with slight adjustments to suit my cooking preference.