Ayam Masak Merah (Malaysian Red Chicken Curry)

Ingredients

• 1 kg Chicken thighs
• 6 tbsp Tomato paste
• 2 tbsp Sunflower seed butter
• 1 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 tsp Chili powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1 can Coconut milk
• 1 tsp Sugar
• 1 tsp Salt
• 2 tbsp Vegetable oil

Instructions

1. 1In a large bowl, combine the 1 kg Chicken thighs with the 1 tsp Chili powder, 1/2 tsp Turmeric powder, 1/2 tsp Cumin powder, and 1 tsp Coriander powder. Mix well to ensure all chicken pieces are coated. Let the chicken marinate for 30 minutes at room temperature.
2. 2While the chicken marinates, prepare the paste: Peel and roughly chop the 1 large Onion, 4 cloves Garlic, and 1 inch Ginger. Place them in a blender or food processor and blend until you have a smooth paste. You may need to add a tablespoon of water to help it blend, but do not add more than is necessary.
3. 3Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 2 tbsp Vegetable oil and heat until it shimmers, about 350°F (175°C). Add the blended onion, garlic, and ginger paste to the hot oil. Sauté, stirring constantly, for 3 to 5 minutes, or until the paste is very fragrant and has deepened in color.
4. 4Stir in the 6 tbsp Tomato paste and 2 tbsp Sunflower seed butter. Cook this mixture, stirring frequently, for 5 minutes. The mixture should darken slightly and become very aromatic.
5. 5Add the marinated chicken pieces to the pot. Cook, stirring occasionally, for 8 to 10 minutes, until the chicken is browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Pour in the 1 can Coconut milk, 1 tsp Sugar, and 1 tsp Salt. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it simmer for 20 to 25 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
7. 7Serve the Ayam Masak Merah hot, ideally with steamed rice.

Substitutions

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