|
Ayam Masak Merah
Serves: 12
Time: 45 minutes
Ingredients
For Chicken
- Whole chicken, with skin and fat removed, 1.2kg
Marinade
- Turmeric powder, 5g Dash of white pepper Dash of salt
Sauce
Part A
- Lemon grass, 15g
- Blue ginger, 15g
- Garlic, 50g
- Ginger, 50g
- Onion, 50g
- Dried chilli, 10g
- Tomato, 100g
- Water, 150ml
Part B
- Tomato paste, 70g
- Coriander powder, 5g
- Fennel seed powder, 5g
- Chilli powder, 5g
- Cumin powder, 5g
- Sugar, to taste
- Salt, to taste
- Canola oil, 6 tbsp
Method
- Cut chicken into 12 pieces. Place chicken in a bowl and marinate with turmeric powder, white pepper and salt (quantity listed under For Marinade) for 10 minutes.
- Pan-roast the chicken in a non-stick pan with canola oil using slow heat, until chicken is three-quarters cooked. Put aside.
- Blend Part A ingredients in a food processor until it becomes a smooth paste.
- Heat up a pot. Add approximately a tablespoon of canola oil and add ingredients for Part A. Cook till the aroma of the ingredients emerge.
- Add in Part B ingredients and cook using slow heat for 10-15 minutes, till the gravy thickens.
- Add in chicken and stir. Make sure the chicken is fully covered with gravy. Once the chicken is fully cooked, it is ready to be served.
Nutrients per serving
Energy: 210 cal
Protein: 25g
Total Fat (Saturated Fat): 9g (1g)
Cholesterol: 60mg
Carbohydrate: 9g
Sodium: 80mg
Dietary Fibre: 2g
