Spicy Tomato Chicken (Ayam Masak Merah)

Marinate the Chicken: In a bowl, thoroughly rub the chicken pieces with turmeric powder and salt. Ensure each piece is well-coated. Set aside for at least 15 minutes to allow the flavors to meld. (Prep time: 15 minutes)

Prepare the Chili Paste: Place the dried red chile peppers in a bowl and cover with hot water. Let them soak until softened, approximately 20 minutes. Once softened, combine the soaked dried chiles (drained), fresh red chile peppers, garlic, onion, and ginger in a blender or food processor. Blend until a smooth paste forms. Add a splash of water if needed to facilitate blending. (Prep time: 20 minutes)

Sear the Chicken: Heat the sunflower seed oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken pieces to the skillet, ensuring not to overcrowd. Brown the chicken on all sides until golden, about 5-7 minutes per side. This step adds depth of flavor to the dish. Remove the browned chicken from the skillet and set aside. (Cook time: 20-25 minutes)

Sauté the Aromatics: Reduce the heat to medium. Remove any excess oil from the skillet, leaving approximately 1 tablespoon. Add the prepared chile paste to the skillet along with the cinnamon stick, star anise pods, cloves, and cardamom seeds. Cook, stirring constantly, until the paste is fragrant and the spices release their aromas, about 3-5 minutes. (Cook time: 5 minutes)

Simmer the Chicken: Return the browned chicken pieces to the skillet. Stir in the water, adding more if needed to almost cover the chicken. Gently toss in the sliced tomatoes, followed by the ketchup and sugar. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the chicken is cooked through and the sauce has thickened, about 20-25 minutes. The chicken is done when a meat thermometer inserted into the thickest part registers 165°F (74°C) and the juices run clear when pierced with a fork. (Cook time: 25 minutes)

Serve: Once the chicken is cooked and the sauce has reached your desired consistency, remove from heat. Discard the cinnamon stick and star anise pods before serving. Serve hot with steamed rice or your favorite side dishes. Garnish with fresh cilantro or a sprinkle of sesame seeds for an extra touch.