Ayam Masak Merah
60g chopped shallots
30g chopped garlic
15g chopped ginger
2 sticks lemongrass
10g combination of cinnamon, clove, star anise and cardamom
400g tomato paste
400g chilli boh
4 green and red chillies
50ml evaporated milk
5g turmeric powder
Salt and sugar
Heat the cooking oil in a wok.
Sauté all the blended shallots, garlic and ginger.
Add in the chilli boh and stir until aromatic.
Add in the tomato paste and water, then stir gently.
After a few minutes, add the chicken and cook in medium heat.
After it has been well-mixed, add chillies, chickpeas and tomatoes.
Add evaporated milk, salt and sugar to taste. Serve.