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Ayam Masak Merah

Merah. Red, Red being the food color to Ayam Masak Merah. Big bold reddish food vibes and big in bold tastes Ayam Masak Merah. A famed dish amongst my Malay friends but that doesn't Malaysians like me don't share the same food joy (Sambal Udang Kering Petai & Sambal Tumis Ikan Pari). Not only me, many others by far, if I am not mistaken do (Nyonya Fish Sambal). Made alongside, primarily red chillies and tomato, also scented by our pandan/screwpine leaves. To make, chicken is prior fried and thereafter tipped and stirred into chilli sambal/gravy. Ayam Masak Merah. The rocker for rice. Unless, you have a better suggestion for pairing Ayam Masak Merah (Devilled Prawns).

Ingredients:
For the chicken
1/2 kg of chicken (cut into bite pieces)
1 tsp turmeric powder
Salt for taste
Oil as needed

For the sauce/gravy 
1 - 2 tbsp blended dried red chillies
1 onion (chopped/diced)
1 big onion (sliced into rings; for garnishing) 
1 small can of tomato puree (220g)
3-4 pandan (screwpine) leaves - cut into pieces
Salt for taste

Method
For the chicken
Mix all ingredients.
Deep fry chicken.
Remove and keep aside. 
For the gravy/sauce
Leave enough oil in the same wok and fry onion with chilli paste till aromatic and oil splits.
Add pandan leaves and tomato puree.
Cook for another 2-3 mins.
Put in fried chicken, onion rings and salt.
Mix and stir well before removing from heat.

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