A popular Malay casserole dish in Malaysia, chicken pieces are cooked with lots of aromatics, which impart a lot of flavour. It is simmered in passata to give it the vibrant red colour.
Ingredients 19
Spice Paste
To Serve
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Method 7
To make the spice paste, blitz all the spice paste ingredients in a high-speed blender until smooth. Add a couple of tablespoons of to get it going, if required.
Put the in a large bowl. Add the and season well with salt. Set aside for 10 minutes to marinate.
Heat a wok over a medium heat then add the oil. In batches, gently lay the in the hot oil and fry for 10 minutes until cooked through. Remove and drain on paper towel.
Leave about 2 tablespoons worth of oil in the wok and discard the rest. Return the wok to a medium heat and fry the for 3–5 minutes until fragrant.
Add the followed by the , , , , and . Simmer over low heat for 10 minutes.
Add the and mix to coat the chicken in sauce. Stir for a further 3 minutes then remove from the heat.
To serve, transfer the to a serving dish and garnish with some fried shallots and coriander.
