Ayam Masak Merah (Dairy-Free)

Ingredients

• 8 Chicken Pieces (thighs or drumsticks)
• 2 large Onions, blended
• 4 cloves Garlic, blended
• 1 inch Ginger, blended
• 10 Dried Chilies, blended (soaked)
• 3 tablespoons Tomato Paste
• 1 cup Tomato Sauce
• 2 tablespoons Coconut Sugar
• 1 tablespoon Tamarind Paste
• 3 tablespoons Vegetable Oil
• 1 Cinnamon Stick
• 2 Star Anise
• 3 Cloves
• to taste Salt

Instructions

1. 1In a large bowl, combine the 8 chicken pieces with salt to taste. Let them marinate for at least 30 minutes.
2. 2Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot or wok over medium-high heat, about 375°F (190°C). Carefully add the marinated 8 chicken pieces and fry them for about 5-7 minutes per side, until they are golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the cinnamon stick, 2 star anise, and 3 cloves to the same pot. Sauté them over medium heat, about 300°F (150°C), for about 1 minute, until they smell fragrant. Be careful not to burn them.
4. 4Add the blended 2 large onions, 4 cloves garlic, 1 inch ginger, and 10 soaked dried chilies to the pot. Cook this mixture over medium heat, about 300°F (150°C), stirring often, for about 10-15 minutes, or until the mixture has darkened in color and smells cooked through. You should see the oil separating slightly from the paste.
5. 5Stir in the 3 tablespoons of tomato paste and 1 cup of tomato sauce. Cook this mixture for 5 minutes over medium heat, about 300°F (150°C), stirring constantly.
6. 6Add the 2 tablespoons of coconut sugar and 1 tablespoon of tamarind paste to the pot. Stir well to combine. Continue to simmer this sauce over medium-low heat, about 275°F (135°C), for 10 minutes, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly.
7. 7Return the 8 fried chicken pieces to the pot. Stir them gently to coat each piece evenly with the sauce. Cover the pot and let it simmer over low heat, about 250°F (120°C), for another 20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. The chicken should reach an internal temperature of 165°F (74°C).
8. 8Serve the Ayam Masak Merah hot, preferably with steamed rice.

Substitutions

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