Chicken Masak Merak (Chicken in spicy tomato sauce)

Submit Recipe
Chicken Masak Merak (Chicken in spicy tomato sauce)
0
725
0
From Happy Call Submit
Ingredient and Portion
6-8 pieces of chicken thigh meat.
Turmeric Powder
2-3 star anise
4 cloves
3 inch of cinnamon
3 cardamom
1 can of tomato soup (Campbell tomato soup)
1 pack (200ml) coconut milk (I'd recommend buying freshly squeezed coconut milk)
Salt to taste
Vegetable oil for deep frying
1 tomato, optional

Paste
8-9 Dried chillies, soaked and seeded
4-5 Small red onions
5 cloves of garlic
40g ginger
25g galangal (lengkuas)
5 stalks lemongrass

Method
Blend ingredients into fine paste

1. Rubbed chicken with turmeric powder & salt and set it aside for 30mins. 
2. Fry chicken till it is golden brown on each side. By frying is to seal the juice into the meat as well as give the chicken a firmer texture.
3. Fry the spices - 2-3 Star Anise, 4 Cloves, 3 inches of cinnamon, 3 cardamom (or mixed spices pack from NTUC meant for braised meat). Saute the spices with 1tbsp of oil till fragrant.
4. Add the blended paste. Stir-fry a little and close the lid for 3mins on medium high heat. Flip the pan a few times in between the cooking time.
5. Once the blended paste is cooked, add in the chicken meat, 1 can of tomato soup, 1 cup of water, 200ml of coconut milk, 1 tomato sliced (optional), salt to taste. Bring up to a quick boil and then simmer under low heat for 20-25mins (or until chicken is cooked). Open the lid a few times to do some light stirring.
6. Serve
Recommend
Recommended
unknown
You might be also interested in...
Har Cheong Kai (Chicken in Prawn Paste)
My first taste of Har Cheong Kai was at the food tasti...
Chicken Mushroom Onion Roulade with Egg and Lemon Sauce
I just loved how the taste of the rosemary leaves blended pe...
Curry Fish Head 咖喱鱼头
The famous Singapore Fish Head Curry features a whole ...
Top
This website uses cookies to improve your website experience. By continuing to browse, you are agreeing to our use of cookies and Privacy Policy.