Ayam Masak Merah (Red Cooked Chicken) with Cassava Flour

Ingredients

• 2 lb Chicken pieces
• 1 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Chili paste
• 2 tbsp Tomato paste
• 1 can Coconut milk
• 1 tbsp Cassava flour
• 1 tbsp Tamarind paste
• 1 tbsp Sugar
• 1 tsp Salt
• 1/2 cup Water

Instructions

1. 1In a large bowl, place the 2 lb chicken pieces. Sprinkle them with the 1 tsp salt. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
2. 2Place a 12-inch skillet over medium-high heat (375°F / 190°C). Add the marinated chicken pieces in a single layer. Fry the chicken for about 4-5 minutes per side, until it is golden brown. Remove the chicken from the skillet and set it aside on a plate.
3. 3Reduce the heat to medium (350°F / 175°C). Add the 1 large onion, 4 cloves garlic, and 1 inch ginger to the same skillet. Sauté for 3-5 minutes, stirring frequently, until the onion is softened and the mixture is fragrant.
4. 4Stir in the 2 tbsp chili paste and 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until the pastes darken slightly and become very aromatic.
5. 5Add the 1 tbsp cassava flour to the skillet and stir it into the paste mixture. Cook for 1 minute, stirring continuously, to lightly toast the flour.
6. 6Pour in the 1/2 cup water, 1 can coconut milk, and 1 tbsp tamarind paste. Stir well to combine everything, scraping up any bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer.
7. 7Stir in the 1 tbsp sugar and the remaining 1 tsp salt. Once the sauce is simmering, add the fried chicken pieces back into the skillet. Stir to coat the chicken in the sauce.
8. 8Continue to cook the chicken in the simmering sauce for 15-20 minutes, uncovered, stirring occasionally. The sauce should thicken to coat the back of a spoon, and the chicken should be cooked through. The internal temperature of the chicken should reach 165°F (74°C).
9. 9Serve the Ayam Masak Merah hot with rice.

Substitutions

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