My ayam masak merah

I twist up the regular  Ayam Masak Merah dish (Spicy chicken) with my version and, well bragging aside, I think my version tastes better. 


A
1 chicken - cut into 12 pieces
2 tsp of tumeric powder
1 tsp salt and pepper

B
2 medium size potatoes - scrub clean and cut into 8 pieces
2 tsp of tumeric powder
1 tsp salt and pepper

C
3  large onion - sliced thickly
5 pips of crushed garlic
4 tbs of tomato paste
salt and pepper to taste
2 green chili - slices
1 large tomato - sliced
1 tsp of coriander powder6 tbs of prepared chili paste 
Oil for frying

Marinate the chicken with A and set aside for 10 min.
Heat enough oil in a wok and deep fry the chicken pieces till golden brown. Just fry it three quarter done.  Remove and set aside.
In the same wok, fry the potatoes, remove and set aside.

In another wok/pan, heat 2 tbs of oil and saute the onion for about 5 min, then add garlic. Add the chili paste and  coriander powder give it a good stir. 
Add about one to two cups of water and add the tomato paste and seasonings. Add more water if you want it saucier. Add the rest of  the ingredients in C and give it a quick stir. Let it cook for 5 minutes.

Add the fried chicken and give it a good toss and coat it well with the sauce. 
Check for seasonings. Keep the flame to medium low and cover the dish and cook for 10 minutes or until you see the oil separation.  Add the potatoes and mix well. Done.

Enjoy...jue.