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Ayam Merah (Spicy Tomato Chicken)

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Ingredients
  

  • 5 chicken thighs chopped
  • 2 tbsp frozen lemongrass
  • 1 can tomato paste 8oz
  • 2 tsp turmeric powder
  • 2 tsp salt
  • ½ onion chopped
  • 1 tbsp sugar
  • ¼ cup ketchup
  • 4 tsp galangal wild ginger
  • 2 tsp chili powder
  • 1 tbsp minced garlic
  • 1 tsp ginger powder
  • 1 tsp black pepper
  • 2 fresh chilies chopped
  • 1/4 cup half & half (or coconut milk)

Instructions
 

  • Marinate chicken with turmeric and salt for 1 hour.
  • In a small bowl mix dry spices galangal, sugar, chili powder, ginger and black pepper.
  • In wok with oil, fry the chicken until cooked – about 5 minutes. Set aside.
  • In the same wok (add oil if necessary), from onions for 2 minutes. Add fresh chilies, minced garlic, lemongrass and fry for another minute.
  • Add the dry spices mix and stir to incorporate it uniformly.
  • Add half & half, tomato sauce and ketchup and mix thoroughly.
  • Add chicken and mix. Simmer for 3 minutes over low heat