Ayam Masak Merah

I've been meaning to make this Ayam Masak Merah dish (Spicy chicken) for some time but just never had the chance, honestly I just forgot about it and only remembered when I made a large batch of chili paste this afternoon.

A fairly quick and easy dish to prepare, not to mention the fantastic taste...it goes really well with tomato rice.  A favorite Malaysian dish that is loved by all...especially us, the bowl was licked clean, an indication that I should be making it again.

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

B
1 onion - sliced thickly
3 tbs of tomato sauce
salt and pepper to taste

5 tbs of chili paste ( pls refer below)
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. Remove and set aside.

In another wok/pan, heat 2 tbs of oil and saute the onion. Add the chili paste and give it a good stir. 
Add about one cup of water and add the tomato sauce and seasonings. Add more water if you want it saucier.
Add the fried chicken and give it a good toss and coat it well with the sauce. 
Check for seasonings.

Enjoy...jue.