Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Use bone-in chicken pieces for the best flavor and juiciness (boneless thighs or breast can be substituted for convenience).

Pat the chicken dry, then rub thoroughly with the turmeric and a pinch of salt.

Set the chicken aside to marinate for about 30 minutes so the flavors soak in.

Roughly chop the red onion, ginger, galangal, and lemongrass.

Transfer the chopped aromatics to a blender or food processor along with the soaked dried chillies and garlic, and blend into a smooth paste — this brings out all the aromas and makes the sauce super flavorful.

Heat oil in a wok for deep frying. Once hot, fry the chicken pieces until golden brown and crispy — don't skip this step, as it locks in the juices for chicken that's crispy outside and tender inside.

Remove the fried chicken from the oil and set aside.

Heat about ½ cup of oil in the wok, then sauté the cinnamon, star anise, ground cloves, and ground cardamom until fragrant.

Add the blended spice paste to the wok and increase the heat until it starts to bubble.

Reduce the heat and simmer the paste, stirring occasionally, until fully cooked and fragrant and the oil visibly separates from the paste — the classic 'pecah minyak' stage that gives the sauce its rich, authentic flavor.

Stir in the tomato soup and coconut milk — a mild, classic canned tomato soup gives the best balance of sweetness without too much tang.

Return the fried chicken to the wok.

Bring to a quick boil, then reduce the heat and simmer until the sauce thickens and coats the chicken.

Season with salt to taste, garnish with spring onions, and serve.