Tasty Things You Can Do With Tomatoes: Chicken in Coconut and Tomato Sauce

2 months ago

Balinese spices shine in this simple but rich stew

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Ayam Masak Merah (Chicken in Coconut and Tomato Sauce)

Makes 3 servings

600g Chicken legs and thighs

* Salt and pepper, to season

2 Tbsps Turmeric powder

*Cooking oil, for searing

6 cloves Garlic, minced

1 Onion, diced

1 Dried kaffir lime leaf, chopped

1 stalk Lemongrass, white part only, sliced thinly

2-3 Finger chilies

2-3 Cloves

1 Tbsp Chopped ginger

1 cup Canned diced tomatoes

2-3 cups Coconut cream

1 Tbsp Coconut sugar

1 Tbsp Fish sauce (patis)

*Fresh basil leaves, to garnish

* Chopped chillies, to garnish

*Flat leaf parsley, to garnish

  1. Pat the chicken parts dry and season with salt, pepper, and one tablespoon turmeric powder.
  2. Pour cooking oil over a medium-sized pot and set over medium-high heat. Once hot, place chicken skin side down and allow the skin to sear for around 3-5 minutes on each side. Do not overcrowd the pan.
  3. Once chicken has browned, remove from pot and drain excess oil.
  4. Use the same pot to sauté garlic and onions. Once onions are soft, add kaffir lime leaf, lemongrass, chilies, cloves, and ginger and sauté until aromatic.
  5. Add in tomatoes, coconut cream, remaining turmeric powder, and coconut sugar.
  6. Add the chicken. Let the liquid cook the chicken for about 30 minutes, or until meat is tender and liquid has thicken and reduced.  Season with salt, pepper, and fish sauce. Adjust to taste. Once done, remove from heat, garnish with basil leaves, parsley and serve with freshly cooked rice.


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