Crispy Turmeric Chicken in a Red Lemongrass Sauce (Ayam Masak Merah)
Get ready to cook
1. Rub chicken pieces with turmeric and salt; leave to marinate for at least 30 minutes. Deep fry until cooked; set aside.
2. Separately stir fry onions until soft and golden. Add Panggang Paste; stir fry until fragrant.
3. Add tinned tomatoes and coconut milk; simmer until sauce thickens. Add cooked chicken; mix well.
4. Garnish and serve.
400g Panggang Paste
1.5kg diced chicken thigh
200g tinned chopped tomatoes
200ml tinned coconut milk
200g sliced white onion
1 teaspoon turmeric powder
½ teaspoon salt
2 spring onions, chopped to garnish