Spin the wheel

Indonesian spicy tomato chicken

  • 1 (1.35kg) whole chicken, cut into 8 pieces
  • 1 teaspoon ground turmeric
  • salt to taste
  • 10g dried whole red chillies
  • 3 fresh red chilli, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 red onion, chopped
  • 1 (2cm) slice fresh root ginger
  • 2 tablespoons sunflower oil
  • 1 cinnamon stick
  • 2 whole star anise pods
  • 5 whole cloves
  • 5 cardamom seeds
  • 2 tomatoes, sliced
  • 2 tablespoons ketchup
  • 1 teaspoon caster sugar or to taste
  • 125ml water
  • Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chillies in hot water until softened. Blend the softened dried chillies, fresh red chilli, garlic, onion and ginger in a liquidiser or food processor to a paste.
  • Heat the oil in a large frying pan over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the frying pan and set aside. Remove excess oil from the frying pan, leaving about 1 tablespoon. Cook and stir the chilli paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the frying pan. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to the boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.