Ayam Masak Merah
A traditional home-cooked dish with a spiced sauce and a distinctive regional flavour.
Ingredienti
- coscia di pollo600 g
- concentrato di pomodoro2 cucchiaio
- cipolla1 pz
- zenzero fresco2 cucchiaino
- pasta di peperoncino2 cucchiaio
- latte di cocco400 ml
- sale1 cucchiaino
- pepe nero0.5 cucchiaino
- olio vegetale2 cucchiaio
Istruzioni
Cut the chicken thighs, tomato paste, chilli paste, and coconut milk; finely chop the onion, garlic, and ginger separately.
Heat the fat in a heavy pan and fry the onion until golden; add the garlic, ginger, and spices from the recipe.
Add the main ingredient and fry until it is coated in the spiced base.
Add the tomatoes, yoghurt, coconut milk, or any other liquid base if called for in the recipe.
Simmer over low heat until tender and the sauce has thickened; adjust the salt and acidity at the end.
Serve hot with rice, flatbread, or a side dish that traditionally accompanies this meal.
Altre ricette
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