Simple, fulfilling lunch : Ayam Masak Merah Malay Style

Lunch today was an accomplishment, with satisfied customers, both hubby and son. The menu: Ayam Masak Merah( Red Chilli Chicken) ,  Acar (;Cucumber and Pineapple Pickle) with 2 choices of rice : Nasi Lemak ( Rice in Coconut Milk) & Carrot Rice.
For the Ayam Masak Merah, grind the below into a paste :
1. Red Chillies
2. Garlic
3. Ginger
4. Scallion
5. Tomatoes
6. Belacan( Shrimp paste)
7. Lemongrass
8. Candlenuts

Marinate the chicken pieces with a tumeric and salt.
Cut and prepare some potatoes, carrots and also can of peas to be added later.

Heat up your wok, fry in some onions and cinnamon sticks until fragrant. Then put in the paste and cook about 15mins. At this point, your kitchen would be filled by the aroma of spices of lemongrass and all.

Add the potatoes and carrots and cook them until half cooked, and then add the chicken in, and let it simmer for about 40mins. Simmering allows the flavours to seep through the chicken. Then add in the peas and  cook for about 5mins ( note I used caned peas). Pour in coconut milk and stir for a couple of minutes. And, voila the dish is ready, easy peasy.

I matched this with Ghee Rice with Shredded Carrots and Pickled Cucumber and Pineapple.