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Malaysian   -   Spicy Tomato Chicken (Ayam Masak Mehra Ros)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

  • 3 Tablespoons Olive Oil
  • 3 Pounds Chicken -- cubed
  • 1/4 Teaspoon Turmeric
  • 1 Teaspoon Salt
  • 1 Teaspoon Crushed Red Pepper
  • 1 Medium Onion -- sliced
  • 1 Clove Garlic
  • 1 Cup Water
  • 1 Cup Tomato Sauce
  • 2 Teaspoons Sugar
Directions Heat oil in skillet, add chicken, turmeric, salt and red pepper flakes. and stir fry over low heat for 5 minutes. Remove and set aside. Process onion, ginger, garlic and 1/4 cup of the water to a paste. Heat skillet, add onion paste and fry for 3 minutes or until onion turns brown. Add tomato sauce, sugar and balance of water and bring to a boil. Add chicken, toss well, cover and simmer for 25 minutes. Serve with rice.
Serves 4
Time to Make 0:00

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