Ayam Masak Merah (Spicy Tomato Chicken)

4.5 53 rating Prep. 10 min Total 1 h 25 min 8 portions Cook today Serving size 8 portions Adjust serving size Ingredients whole chicken with skin and bone, cut in 16 pieces 1500 g ground turmeric 1 tsp salt 2 tsp water 220 g tamarind paste 1 tsp dried chillies deseeded, soaked to soften 15 garlic cloves 4 shallots 80 g fresh lemongrass white part only 1 stalk fresh ginger 2 ½ cm fresh galangal 2 ½ cm cooking oil 80 g tomato purée 200 g sugar 2 tbsp yellow onions cut in slices 120 g Preparation Place a bowl on mixing bowl lid, weigh in chicken. Add ground turmeric and 1 tsp salt then mix. Marinate for 30 minutes. Place another bowl on mixing bowl lid, weigh in 200 g water. Add tamarind paste. Mix, deseed and set aside. Preheat oven to 200°C. Transfer reserved marinated chicken on a roasting pan with rack. Bake in preheated oven (200°C) for 30 minutes. Set aside. Place dried chillies, garlic cloves, shallots, lemongrass, ginger, galangal and 20 g water in mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula. Add cooking oil, sauté 10 min/120°C/speed . Add reserved tamarind-water mixture, tomato purée, sugar and 1 tsp salt, cook 2 min/100°C/speed 1. Add yellow onions and reserved baked chicken, cook 2 min/100°C//speed . Serve hot. Tips You can also skip baking chicken in step 2, add marinated chicken in step 5, increase cooking time to 13 minutes.