Malaysian Red-Cooked Chicken | Nigella's Recipes | Nigella Lawson

Malaysian Red-Cooked Chicken | Nigella's Recipes | Nigella Lawson

www.nigella.com

This, properly called ayam masak merah, gets its red colour as much from the fiery chilli paste at its base as from the tomatoes.

Keywords

  • Asian Inspired
  • Egg Free
  • Nut Free
  • Dairy Free
  • Chicken
  • Gluten Free
  • Curry
View full recipe on www.nigella.com

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Cooking tools:

  • Wok
  • Immersion blender
  • Mixing bowl
  • Skillet
  • Cast iron skillet
  • Paper towel
  • Can opener
  • Measuring spoon
  • Measuring cup
  • Kitchen scale
  • Chef's knife
  • Cutting board
  • Stove
  • Dish
  • Gloves
  • Wooden spoon
  • Tongs
  • Spoon
  • Saucepan
  • Colander

Ingredients

  • 6 long dried red chillies (not the small dried bird’s eye chillies)
  • 1 large red onion (peeled and roughly chopped)
  • 3 cloves garlic (peeled and roughly chopped)
  • 5 centimetres (25g) fresh ginger (peeled and sliced)
  • 3 fresh red chillies (roughly chopped with seeds intact)
  • 2 x 15ml tablespoons sunflower oil
  • 2 sticks lemongrass (trimmed and bruised)
  • 3 x 15ml tablespoons tomato puree
  • 12 chicken thighs (bone in and skin removed)
  • 1 x 400 grams can chopped tomatoes
  • 200 millilitres coconut milk
  • ½ teaspoon Maldon sea salt flakes
  • 2 shallots (peeled and thinly sliced)
  • 3 - 4 x 15ml tablespoons sunflower oil

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