Malaysian-style Chicken in Red Pepper Sauce

This chicken recipe is fantastic and bursting with flavour. Its pretty easy to put together, you just mash paste together in a blender and then cook it in vegetable oil and add the chicken. From there you just add some water, pepper and lemon juice.

Thoroughly recommend it.

For the paste

  • ½ large onion
  • 2.5cm cube of root ginger coarsely chopped
  • 3 garlic cloves
  • 25g blanched almonds
  • 2 red peppers chopped
  • 1 tbsp freshly ground cumin (toasted)
  • 2 tsp freshly ground coriander (toasted)
  • ½ tsp cayenne pepper
  • ½ tsp ground tumeric
  • 2 tsp salt


  • 1kg chicken pieces, skinned and cut into bite sized pieces


  • 150ml water
  • 2tbsp lemon juice
  • ½ tsp coarsely ground black pepper


  1. Prepare all the paste ingredients and whiz in a blender. Use spatula to push mix down etc
  2. Heat 7 tbsp vegetable oil in a pan with a lid (wok or sautee pan) and add the paste. Cook for 10-12 minutes. Medium heat –
  3. Add chicken, stir in. Add water, lemon juice and black pepper
  4. Cook for 30-40 mins or until the chicken is relatively soft
  5. Serve with rice

(Reheats very well)


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