Ayam Masak Merah - Chicken Cooked with Tomato Sauce

Name: Ayam Masak Merah - Chicken Cooked with Tomato Sauce
Prep time: 25 s
Cook time: 30 s
Total time: 60 s
Yield: 8
Cuisine: Asian - style
Ingredients: 8-10 pieces of Chicken Drumsticks,2 tablespoons of Turmeric power,1 tablespoon of Salt,1 tablespoon of White ground pepper,Flour for dusting,Oil for Frying,2 litres of Chicken Stock,2 pieces of Tomato diced,1 big Onion,100 grams of Shallot,50 grams of Garlic,50 grams of Red Chili,30 grams of Galangal,3 pieces of Candle nut (powdered),20 grams of ground Turmeric,150 grams of MAGGI Tomato Paste,100 grams of MAGGI Tomato Ketchup,1 stalk of Lemongrass (ends smashed),1 piece of Star Anise,1 piece of Cinnamon Stick

Preparation time
60 min
Difficulty Easy
Number of servings
8

Ingredients

8-10 pieces of Chicken Drumsticks
2 tablespoons of Turmeric power
1 tablespoon of Salt
1 tablespoon of White ground pepper
Flour for dusting
Oil for Frying
2 litres of Chicken Stock
2 pieces of Tomato diced
1 big Onion
100 grams of Shallot
50 grams of Garlic
50 grams of Red Chili
30 grams of Galangal
3 pieces of Candle nut (powdered)
20 grams of ground Turmeric
150 grams of MAGGI Tomato Paste
100 grams of MAGGI Tomato Ketchup
1 stalk of Lemongrass (ends smashed)
1 piece of Star Anise
1 piece of Cinnamon Stick

Preparation

1

Marinate the chicken in the seasoning and set it aside.
2

Heat up the oil to 160 degrees, dust the chicken drumsticks with flour and fry till firm on the outside but not fully cooked. Set it aside.
3

Blend the paste with oil till it is a fine texture. Set it aside.
4

Heat up a pot with cooking oil, add in the lemongrass and MAGGI Tomato Paste and cook till aromatic then add in the blended paste. Cook till the paste breaks oil.
5

Add in the chicken stock to get the right consistency for the sauce.
6

Add in the chicken drumsticks, tomatos, spices and MAGGI Tomato Ketchup. Simmer for 20minutes or until chicken drumsticks are cooked.
7

Season accordingly with salt and sugar to taste if necessary.
8

Serve while hot.