Ayam Masak Ros



1 no x 1.6kg whole chicken (cut into pieces)

1 big onion (peeled and cut into ring)

6 tbsp chilli boh

4 tbsp tomato puree

6 tbsp chilli sauce

4 tbsp tomato sauce

4 stalk lemongrass (white part only, flattened)

2/3 cup evaporated milk

1 cup water

Adequate cooking oil for pan-frying


1 tsp salt

½ tsp turmeric powder

Blended ingredients:

2 big onion (peeled)

2-inch young ginger

6 cloves garlic (peeled)


1 cinnamon stick

2 star anise

8 cloves

4 cardamom


1 tbsp sugar

½ tsp salt


Some Chinese celery

Preparation Instructions:

  1. Rinse, drained and pat-dry the chicken pieces.
  2. Marinate the chicken pieces with salt and turmeric powder. Set aside.
  3. Heat up a large non-stick skillet with adequate cooking oil for pan-frying. Pan-fried the chicken pieces until lightly brown on all sides. Remove, drained and set aside.
  4. Leave 3 tbsp of cooking oil in the skillet, add in blended ingredients, lemongrass, chilli boh and spices. Saute until fragrant and oil separates.
  5. Add in tomato puree, chilli sauce and tomato sauce. Stir to combine.
  6. Add in pan-fried chicken pieces and water. Bring to a boil and continue to simmer until sauce become thickens.
  7. Add in onion rings, evaporated milk and seasonings. Simmer until sauce become thickens.
  8. Dish out to a serving bowl, garnish with some Chinese celery. Serve.

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