Ayam Masak Merah

Ingredients

1 kg chicken, chopped into bite-sized pieces
2 onions, quartered
3 potatoes, cut into wedges
2 tomatoes, quartered
1 small can tomato paste
150ml water
4cm piece cinnamon stick
4 cloves
1 star anise
3–4 tbsp oilGround spices (A):
10 shallots
4 cloves garlic
12 red chillies, seeded
3cm ginger
2 tbsp coriander powder
1 tsp cumin powderSeasoning (B):
1 tsp salt or to taste
1 tbsp sugar or to taste

Method

Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes.Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.