Honey chicken in red gravy (ayam masak merah) recipe

Ingredients

• 1 whole chicken, cut into big chunks
• 1 cinnamon stick
• 1 star anise
• 4 cloves
• 5 cardamon pods
• 2 tbsp chilli paste
• 2 tbsp meat curry powder
• 4 fresh tomatoes, quartered
• 1 canned tomato soup or tomato puree (small can is sufficient)
• 3 tbsp honey
• 2 sprigs of curry leaves
• Salt to taste
• Oil for deep-frying

For chicken marinade :

• 1 tbsp turmeric powder
• 1 1/2 tsp salt

For pounded ingredients :

• 4 cloves of garlic, skin removed
• 1 inch ginger, skin peeled
• 1 big onion, skin peeled

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Preparation

• 1. Marinate the chicken with turmeric powder and salt, wrap with cling film and let it stands for at least 2 hours or preferably overnight in the fridge.
  
  2. When the chicken are ready to be cooked, heat up the skillet with some oil, deep-fry the marinated chicken until it turns golden brown on both sides, dished up and drained with paper kitchen towel.
  
  3. Remove excess oil in the skillet and leave about 4 tbsp of oil for sautéing the pounded ingredients and spices. Add in pounded ingredients (garlic, ginger, onion mixture) and followed by spices (cinnamon stick, star anise, cloves and cardamon pods). Stir well until all onion caramelized and browned.
  
  5. Add 2 tbsp of meat curry powder, stir well and wait until a layer of oil emerges on the surface. At this point, add in chilli paste and freshly quartered tomatoes. Mix well. When the tomatoes are slightly tender, add in tomato soup (or tomato puree). Cook for another 5 minutes.
  
  6. Add in curry leaves and honey. Season with salt (to taste). Reduce to low flame to simmer for another 5 minutes until all the ingredients are well integrated with the tomatoes. Serve hot with steamed fluffy rice.
  
  Source :
  http://gladyskockhomeculinary.blogspot.com/2009/10/honey-chicken-in-red-gravy-ayam-masak.html

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