Crispy Turmeric Chicken in a Red Lemongrass Sauce (Ayam Masak Merah)

Get ready to cook

Method:

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.

Ingredients:

400g Panggang Paste

1.5kg diced chicken thigh

200g tinned chopped tomatoes

200ml tinned coconut milk

200g sliced white onion

500g peas

1 teaspoon turmeric powder

½ teaspoon salt

2 spring onions, chopped to garnish

Photo Credit: Alpha - Creative commons

About this dish

10 portions

2 Medium

Serves:

Panggang Paste

Chilli Rating:

Product:

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