This is a popular dish among Singapore Malays, who call it Ayam Masak Merah. The method is in fact generic, and many meat and seafood dishes are cooked this way. It is an evocative dish, all red and very fiery if you use many chilies as Malay cooks like to. However, it can be tempered to your own taste, as more or less heat does not alter the intrinsic taste. It’s delicious served with bread or rice.
Ingredients: (Serves 4)
- 4 chicken drumsticks
- 150 ml/¼ pint vegetable or peanut (groundnut) oil
- 15 ml/1 tablespoon chili oil
- 5 ml/1 teaspoon salt
- 10 ml/2 teaspoons sugar
- 4 lime leaves, finely shredded
- 15 ml/1 tablespoon tamarind concentrate
- 200 ml/7 fl oz/scant 1 cup water
For the spice paste:
- 4-6 dried red chilies, soaked in warm water until soft, squeezed dry and seeded
- ½ large onion, chopped
- 4 garlic cloves, chopped
- 15 ml/1 tablespoon shrimp paste
- 4 candlenuts
Method:
Cut each chicken piece into thigh and drumstick joints, and trim off any excess fat. Wash and pat dry.
Heat the oil in a wok or large pan and fry the chicken pieces, turning several times, until the skin is well browned. Lift out with a slotted spoon and set aside. Remove all but 45 ml/3 tablespoons of the fat.
Grind the ingredients for the spice paste until fine. Fry until fragrant. Add the chili oil, salt, sugar, lime leaves and tamarind concentrate. Continue to fry for 3 minutes.
Add the chicken and water and simmer for 25-30 minutes, until the chicken is done and the sauce is thick.