Ayam masak merah (malay-style red chicken curry)

Ingredients

• Chicken drumsticks/thighs, 8-10
• Turmeric poweder, 2 teaspoons
• Red onions (cut into rings), 2
• Tomatoes, 3-4
• Tomato Puree, 4 tablespoons
• Tomato Ketchup, 2 tablespoons
• Dark soya sauce, 1 -2 tablespoons
• Water, 400ml
• Sugar, 0.5 tablespoons
• Salt, to taste
• Vegetable oil, enough to pan-fry

To grind into paste:

• Shallots, 10
• Ginger, 3-4cm
• Dry chilies, 5-6
• Fresh red chilies, 3-4
• Garlic, 4 cloves

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Preparation

• Coat the chicken with turmeric powder and marinate for about 20-30 minutes.
• In a wok or deep pan, fill with vegetable oil enough to pan fry the chicken. When the oil is hot enough, fry the chicken in batch until they turn slightly golden brown. Drain and set aside.
• In a food processor, grind shallots, ginger, dry chilies, fresh chilies and garlic into paste.
• In a pot, put about 3-4 tbsp of oil, put in the ground paste. On a low heat, cook until the oil surfaces the paste. Then, put in onions and tomatoes. Cook until they are soft.
  
• After that, put in tomato puree, tomato ketchup, dark soya sauce, sugar, salt. Adjust seasoning if needed. Mix well. Then, put in water. Bring to boil, then reduce the heat and cover for about 10 minutes.
• Add in the chicken, mix well to coat the chicken with the sauce. Bring to a slight boil. Then, reduce the heat to low and put the lid on and cook for another 30-35 minutes or when until the sauce has reduced and thicken.
• Served with coconut scented rice, nasi tomato (tomato rice), or steamed rice.