MUM’S BEST SIDES!

BANG BANG CHICKEN (AYAM MASAK MERAH)

600g chicken thigh 1 tsp turmeric 1 tsp salt 1 lemongrass, roughly chopped 2 long red chilli, roughly chopped 15g ginger 3 garlic cloves 1 red onion, roughly chopped 1 tomato, roughly chopped 2 tbsp chilli paste 1 cinnamon stick 2 star anise 3 cardamom pods, lightly crushed 1 tsp fennel powder 1 tsp coriander powder ½ cup tomato paste ½ cup tomato ketchup 1 tbsp sugar salt to taste coriander leaves, for garnish 1 Marinate chicken with turmeric and salt. 2 Lightly pan-sear chicken and keep aside. 3 Blend lemongrass, red chilli, ginger, garlic, red onion, tomato and chilli paste into a smooth paste. 4 Add 2-3 tbsp vegetable oil to a large pan and cook paste until fragrant and oil comes to the surface. Add cinnamon, star anise, cardamom, fennel powder and coriander powder. Cook 5 mins. Add a little water if paste gets too thick. 5 Add tomato paste, tomato ketchup, chicken and sugar. Cook 10 mins until chicken is cooked. 6 Remove from heat and garnish with coriander leaves. Serve with coconut rice or warm white bread.