Ingredients

  • Chicken drumsticks/thighs, 8-10
  • teaspoon Turmeric poweder, 2
  • Red onions (cut into rings), 2
  • Tomatoes, 3-4
  • tablespoon Tomato Puree, 4
  • tablespoon Tomato Ketchup, 2
  • tablespoon Dark soya sauce, 1 -2
  • Water, 400ml
  • tablespoon Sugar, 0.5
  • Salt, to taste
  • Vegetable oil, enough to pan-fry
  • Shallots, 10
  • Ginger, 3-4cm
  • Dry chilies, 5-6
  • Fresh red chilies, 3-4
  • Garlic, 4 cloves

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Coat the chicken with turmeric powder and marinate for about 20-30 minutes.
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  • Length: 30 minutes

Step 2

  • In a wok or deep pan, fill with vegetable oil enough to pan fry the chicken. When the oil is hot enough, fry the chicken in batch until they turn slightly golden brown.
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Step 3

  • Drain and set aside.

Step 4

  • In a food processor, grind shallots, ginger, dry chilies, fresh chilies and garlic into paste.
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Step 5

  • In a pot, put about 3-4 tbsp of oil, put in the ground paste. On a low heat, cook until the oil surfaces the paste.
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Step 6

  • Then, put in onions and tomatoes. Cook until they are soft.
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Step 7

  • After that, put in tomato puree, tomato ketchup, dark soya sauce, sugar, salt. Adjust seasoning if needed.
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Step 8

  • Mix well. Then, put in water. Bring to boil, then reduce the heat and cover for about 10 minutes.
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  • Length: 10 minutes

Step 9

  • Add in the chicken, mix well to coat the chicken with the sauce. Bring to a slight boil. Then, reduce the heat to low and put the lid on and cook for another 30-35 minutes or when until the sauce has reduced and thicken.
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  • Length: 35 minutes

Step 10

  • Served with coconut scented rice, nasi tomato (tomato rice), or steamed rice.
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