Ayam Masak Merah Kimball

Ingredients

• 10 kg Chicken, cut into bite size pieces
• 100g Turmeric powder
• 60g Salt
• Oil for frying

• For sauce:
• 1 kg Kimball Chilli Sauce
• 1 kg Kimball Tomato Ketchup
• 20 nos Star anise
• 10 nos Cinnamon stick
• 30 nos Cloves
• 10 nos Cardamom
• 60g Chili powder
• 5 cups Water
• 500g Red onion, thinly sliced
• 10 cups Peas
• 60g Salt

• (blend to fine paste):
• 2 kg Onion
• 300g Garlic
• 500g Ginger
• 100g Galangal
• 200g Lemongrass
• 500ml Oil

Method

1. Marinate chicken pieces with turmeric powder and salt for 30 minutes. Heat up oil and deep fry chicken pieces until golden brown. Set aside.
2. Heat up some cooking oil in wok, sauté star anise, cinnamon stick, cloves and cardamom until fragrant.
3. Add in the blended paste, chili powder and all Kimball sauces. Mix well and simmer until the oil separates from the paste (pecah minyak). Then, add in water, chicken pieces and sliced onions. Mix well and cook until sauce is thickened and onions have softened.
4. Lastly, add in the peas and salt, stir will and simmer a further 5 minutes. Ready to be served.