Chicken In Chili Sauce (Ayam Masak Merah)

Experience the sweet and spiciness of hot sauce

Preparation time : 10 minutes
Cooking time : 20 minutes

Recipes...

Serves : 5-7

1 medium whole chicken, cleaned and cut into 12 pieces
15 dried red chilies – boiled with a cup of water to soften it, then drain

1 large onion

1 clove garlic

1 inch ginger

1 large onion, sliced

4 tbsp chili sauce

¼ tbsp tamarind paste (asam jawa)

1¼ teaspoon salt

¼ teaspoon sugar

1 cup of cooking/vegetable oil for deep frying

Method:

Marinate the chicken with 1 tsp of salt.

Soaked tamarind paste soaked in 2 tbsp of water, squeezed to extract the pulp, sieved with the soaking water

Blend together dried red chilies, onion, garlic and ginger.

Deep fry the chicken, fry quickly until it is golden and medium-done.

Fry the blended chilies using 5 tbsp of the used oil.

Stir the chilies until it looked oily and finely cooked.

Add and stir the tamarind juice, ¼ tsp salt, sugar and sliced onion.

Ready to serve.