Ayam Masak Merah

Ingredients(for 1 medium portion with sauce)

• 300g Chicken breast (cut into chunks (ayam))
• 1 large Red onion (finely sliced (bawang merah))
• 3 cloves Garlic (minced (bawang putih))
• 1-inch piece Ginger (grated (halia))
• 2 tbsp Cili kisar (blended dried chili paste)
• 100ml Tomato puree (or mashed fresh tomato)
• 1 stalk Serai (lemongrass) (bruised)
• 1 leaf Daun pandan (pandan leaf) (tied in a knot) - optional
• 1 small Cinnamon stick (kulit kayu manis)
• 1 Star anise (bunga lawang)
• 50ml Low-fat santan (coconut milk) (optional for creaminess) - optional
• 1/4 cup Peas or frozen mixed vegetables - optional
• 1 tbsp Cooking oil (preferably canola or sunflower)
• 1/2 tsp Salt (to taste)
• 1/2 tsp Sugar (to balance acidity)

Instructions

1. 1

   Marinate chicken with half the minced garlic, ginger, and a pinch of salt for 10 minutes.

   10 minutes

   For deeper flavor, let the chicken marinate longer if time permits.

2. 2

   Heat oil in a non-stick pan. Add sliced onions, remaining garlic, ginger, cinnamon stick, and star anise. Sauté until fragrant and onions soften.

   5 minutes

   Use medium heat to avoid burning the spices and onions.

3. 3

   Add cili kisar and serai (lemongrass). Cook until oil separates and chili paste turns deeper red.

   3 minutes

   Stir continuously to prevent the chili from sticking.

4. 4

   Add marinated chicken pieces. Stir well to coat with the spice mixture.

   3 minutes

   Ensure chicken is evenly coated for maximum flavor.