Spicy Red Chicken

Ingredients

• 6 Tbsp / 3 fl oz Vegetable Oil
• 2 Cinnamon Bark (Kulit Kayu Manis)
• 4 pieces Cloves
• 4 pieces Cardamoms
• 125 ml / 4 fl oz water
• 1 kg / 2 pounds / 3 oz Chicken, cut into 12 pieces
• 125 g / 4 fl oz Raisins, finely chopped
• 250 ml / 8 fl oz Tomato Ketchup (Tomato Sauce)
• 3 Tbsp / 1 1/2 fl oz Honey
• 3 Lemongrass (Serai), slightly bruised
• 1cm / 1/2 Galangal (Lengkuas or Blue Ginger), crushed
• 2 tsp toasted Sesame Seeds
• 2 Screw Pine Leaves (Daun Pandan), shredded and knotted
• 1 sprig Mint Leaves (Daun Pudina), roughly crushed
• 1 Lime (Limau Nipis)
• Salt to taste
• Paste Ingredients: - to be finely grounded
• 10 Shallots (Red Onion), peeled
• 2 Garlic cloves, peeled
• 2 cm / 1inch Ginger, peeled
• 1 Lemongrass (Serai)
• 15 pieces dried Chilies (Cili Kering) - softened in hot water, drain

Methods

1. Marinade chicken with a pinch of salt, and turmeric powder. Deep fry chicken together with 1 lemongrass (Serai), 1 screw pine leaves (Daun Pandan), and 1 cinnamon bark (Kulit Kayu Manis). Drain and set aside.
2. Heat oil in a wok; add in grounded paste, and the remaining cinnamon bark, cloves, cardamoms pods, screw pine leaf and lemongrass. Stir-fry until fragrant.
3. Add in galangal, raisins, tomato sauce and honey. Then, add in the chicken and crushed mint leaves. Bring to simmer for 1-2 minutes.
4. Lastly add in salt, lime juice and toasted sesame seeds.
5. Dish onto a serving plate. Sprinkle toasted sesame seeds for garnish.