Ayam Masak Merah | Malaysian Wedding Chicken in Spicy Tomato Sauce

Remove the stems from the dried chiles, split them in half, and shake out the seeds. Cover with hot water and soak until soft; they are ready when they mash easily when pressed with a finger. Drain, then blend with 4–5 spoonfuls of the soaking water into a smooth, deep red paste.

Pat the chicken pieces dry with paper towels, then rub them with ground turmeric and one 4 ml measure of salt. Heat the oil to 170°C / 340°F and fry the pieces in batches until golden and crusted on all sides. The chicken does not need to cook through at this stage; the goal is to form a crust. Transfer the browned pieces to a wire rack and drain off all but 3–4 spoonfuls of the oil.

Blend the shallots, garlic, ginger, and the white lower portion of the lemongrass into a paste. Cook the paste in the reserved oil over medium-low heat, stirring, until it darkens and clear oil separates around the edges. Add the cili boh and cook for 5 more minutes. Do not add the tomatoes until the raw smell of the paste has cooked off.

Add the tomato puree, tomato paste, cinnamon stick, and star anise, then pour in 250 ml water. Add the sugar and remaining salt and bring to a boil. The sugar is not there to make the dish sweet; it rounds out the sharp acidity of the dried chiles and tomato paste.

Nestle the fried chicken in the sauce and spoon sauce over the pieces. Reduce the heat and simmer with the lid slightly ajar, turning the chicken occasionally. When the sauce thickens into a glossy coating, measure the internal temperature at the center of the thickest piece, away from the bone: it should reach 74°C / 165°F. Add the onion rings and peas during the last 5 minutes.

Turn off the heat and let stand, covered, for 5 minutes. Remove the cinnamon stick and star anise. The sauce should cling to the chicken rather than run across the plate; if it is still runny, remove the chicken and simmer the sauce uncovered for a few minutes.