Ayam masak merah (spicy tomato chicken) (Thermomix)

Ayam masak merah (spicy tomato chicken)

Ingredients

• 1 tsp ground turmeric
• 2 tsp salt
• 1500 g chicken drumsticks, skin on (see Tips)
• 6 - 12 dried red chillies, deseeded
• warm water, for soaking
• 4 garlic cloves
• 80 g eschalots
• 1 stalk lemongrass, white part only
• 2 ½ cm piece fresh ginger, peeled
• 2 ½ cm piece fresh galangal, peeled
• 220 g water
• 80 g vegetable oil
• 2 tbsp tamarind paste
• 200 g tomato paste
• 1 tbsp white sugar
• 120 g brown onions, cut into thin slices (5 mm)

Preparation

1. Place turmeric and 1 teaspoon of the salt into a small bowl and stir to combine. Place a large bowl onto mixing bowl lid and weigh chicken into it. Sprinkle with turmeric mixture, cover and place into refrigerator to marinate for 30 minutes.
2. Preheat oven to 200°C. Set aside a roasting tray with a roasting rack. Place chillies into a bowl, cover with warm water and set aside to soak.
3. Transfer reserved marinated chicken into prepared roasting tray. Roast for 25-30 minutes (200°C) or until chicken is cooked through. Meanwhile, proceed with recipe while chicken is roasting.
4. Drain chillies. Place softened chillies, garlic, eschalots, lemongrass, ginger, galangal and 20 g of the water into mixing bowl and chop 10 sec/speed 10.
5. Scrape down sides of mixing bowl with spatula and chop for a further 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
6. Add oil and sauté 10 min/120°C/speed 1.
7. Add tamarind paste, tomato paste, sugar, remaining 1 teaspoon salt and remaining 200 g water, then cook 2 min/100°C/speed 1.
8. Add onions and cook 5 min/100°C/reverse/speed spoon. Divide chicken between serving plates and top with sauce to serve (see Tips).

Hints & Tips

• • You can replace the chicken drumsticks with a whole chicken cut into 16 pieces.
  • Serve with steamed rice or bread.