Kenduri-Style Ayam Masak Merah, Double-Fried with Coconut Finish

Method

1. Make 2 or 3 deep cuts along the bone of each thigh and pat dry. Rub with the turmeric, chilli powder and part of the salt, cover and marinate in the fridge for 2 h. The cuts let the seasoning in and help the thick parts cook evenly.

   Add in this stepBone-in, skin-on chicken thighs 700 gGround turmeric ¾ tspMild chilli powder (Kashmiri) ¾ tspSalt 0.6 tsp

2. Snip the dried chillies, shake out the seeds and soak in hot water for 20 min. Blend the drained chillies with the red onion, garlic, ginger and 3 tbsp water into a very fine chilli paste; the finer the paste, the silkier the sauce.

   Add in this stepLarge dried red chillies 12Red onion 1Garlic cloves 4Fresh ginger 15 g

3. Take the chicken out of the fridge, dust it lightly with cornflour and shake off the excess. Heat the frying oil (at least 3 cm deep) in a 26 cm wok on medium heat to 160 °C and fry the chicken in a single layer for 12 min, until cooked through and pale gold. Rest on a rack for 5 minutes. The thickest part should reach at least 75 °C.

   Add in this stepCornflour (cornstarch) 2 tbspOil, for frying 500 ml

   medium heat

4. Turn the heat up to high heat; when the oil reaches 180 °C, return the chicken and fry for 3 min, until the skin is crisp and deep golden brown. Double-frying keeps it from going soggy in the sauce. Use long tongs and stand back from the hot oil.

   high heat

5. Pour off the frying oil and wipe the wok. Heat the sauce oil and fry the cinnamon, star anise, cardamom, cloves, bruised lemongrass and knotted pandan for 30 seconds. Add the chilli paste and fry slowly on medium-low heat for 16 min, stirring often so it doesn't catch. Cooking it until it is deep red-brown and the oil clearly separates and pools on top is the heart of the dish.

   Add in this stepOil, for the sauce 4 tbspCinnamon sticks (5 cm) 1Star anise 1Green cardamom pods 3Cloves 4Lemongrass stalks 2Pandan leaves 1

   medium-low heat

6. Blend the tomatoes and add them with the tomato paste, palm sugar and remaining salt. Cook on medium-low heat for 7 min, stirring, until thick. Pour in the coconut milk and warm it through for 1 to 2 minutes without a hard boil to round off the sauce.

   Add in this stepRipe tomatoes 2Tomato paste 1½ tbspPalm sugar (gula melaka) or brown sugar 3 tspSalt 0.9 tspCoconut milk 80 ml

   medium-low heat

7. Add the fried chicken and toss on medium heat for 2 min, just long enough to glaze it; long simmering would lose the crunch. Add the onion rings, squeeze in the lime juice and toss once more.

   Add in this stepOnion 1Lime (juice) ½

   medium heat

8. Remove the pandan and whole spices and plate. Scatter over the fried shallots and coriander leaves and serve with nasi minyak (ghee rice) or plain rice.

   Add in this stepStore-bought fried shallots 2 tbspFresh coriander leaves to taste