Friday, February 17, 2012

Chicken Cooked in Red Gravy/Ayam Masak Merah

Okay, we're off to send my son back to campus!  It's been a hectic morning on our (the parents!) part.  The packing's done; the shopping's done and the cooking's done, too!  It was my wife's idea to bring along some food because we will be spending the night at her sister's place.  I also thought it was a good idea to bring something because we really didn't want to trouble her with the cooking!

We decided to prepare 'Ayam Masak Merah' or Chicken cooked in Red Gravy because it's everybody's favorite, and even though it's red in colour, it's not really that hot at all.  So, even small children (well, not so small!) can enjoy this chicken dish with a plate of rice.  

Incidentally, both of us have our own versions of this dish; my wife has her version and I have mine.  In this entry I think I will share with you, my version, which is much easier to prepare (I'm actually trying to say it's the cheat's version!)
  • 1 chicken (about 1 1/2kg) cut into 14 pieces
  • 3tbs chili powder*
  • 3 large Bombay onions, pounded*
  • 2 inches ginger, pounded
  • 5 cloves garlic, pounded
  • 3 lemon grass, sliced then pounded
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 cup tomato ketchup
  • Some vegetable oil
  • 1 cup water
  • salt to taste

First mix the chili powder and bombay onions and leave aside for about half an hour.  Then, season the chicken pieces with salt and turmeric, fry and set aside.

Next, heat 3tbs oil and saute the chili/onion mix and the rest of the pounded ingredients followed by the ground cumin and ground coriander until aromatic.  Then add in the tomato ketchup.  Next, stir in the fried chicken, adding enough water to make a thick sauce.  Continue to simmer for about five minutes.  Dish out and serve hot!

P.S.  As an option, you can add petit pois and onion rings before dishing out the chicken.

No comments:

Post a Comment