- 1.5kg chicken meat
- Saraspice Masak Merah Paste 200g
- 2 whole tomatoes (quartered)
- Deep-fry chicken meat until cooked and the skin turns golden.
- Heat up 1 packet of Saraspice Masak Merah Paste 200g under low heat until aromatic.
- Add in tomatoes and bring to boil.
- Put in the chicken meat and stir until well coated with the gravy.
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