Ayam masak merah chicken in spicy tomato sauce

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Tomato passata150 g
• Onion60 g
• Garlic1 clove
• Ginger5 g
• Cayenne pepper1 teaspoon
• Cinnamon1 pinch
• Anise seeds1 pinch
• Brown sugar1 teaspoon
• Peas60 g
• White rice60 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile cut the chicken thighs into 3–4 cm pieces; chop the onion, garlic and peeled ginger.
3. Heat the groundnut oil in a casserole over medium-high heat and brown the chicken for 5 minutes, turning, until golden; lift it out.
4. In the same casserole over medium heat fry the onion, garlic and ginger with the chilli powder, cinnamon and aniseed for 3 minutes, until the onion is soft and the spices fragrant.
5. Add the passata, brown sugar and the chicken, bring to the boil and cook over medium-low heat for 15 minutes, adding the peas for the last 5, until the sauce is thick and the chicken cooked through.
6. Serve with the rice.