Mains
Poultry
Malaysian
Malay Red Chicken

8-10

30+ min

Moist chicken in a tantalising sauce that tastes even better the day after!

Ingredients
  • 1 whole chicken, cut into 10 pieces (skin removed)
  • 1 tbsp turmeric powder
  • 1tbsp salt
  • 20 dried chillies, soaked (cleaned and deseeded)
  • 2 red onion (peeled)
  • 2tbsp coconut oil
  • 5 cloves garlic
  • 40gm ginger (peeled)
  • 25gm galangal (peeled)
  • 5 lemongrass (tops removed, bruised to impart flavor)
  • 2 star anise
  • 4 cloves
  • 3 inch piece cinnamon
  • 3 cardamom pods
  • 4 tbsp tomato paste
  • 4 whole tomatoes (chopped/blended)
  • 1 packet (400 ml) coconut milk
Needed kitchenware
  • Blender
Instructions

1.

Rub chicken with turmeric and salt. Set aside for 30 minutes.

2.

Blend dried chillies, onion, coconut oil, garlic, ginger and galangal to make a paste.

3.

Heat up wok or pot with 2 tablespoons coconut oil. Add in paste, cloves, cinnamon, lemongrass and cardamom pods.

4.

Saute until fragrant then add tomato paste and tomatoes. Cook for 10 minutes then add in chicken pieces.

5.

When the chicken is cooked (about 25mins on medium heat) add in coconut milk and simmer for 5 minutes to thicken the sauce.

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Tip

Chicken filets can be used instead of a whole chicken cut into pieces.

Cost-saving tips

Halal Friendly
Kosher Friendly

Abbi

Head Chef

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