Ayam Masak Merah (Chicken in Red Chili Sauce)

This is my first time cooking this dish-Ayam Masak Merah.Literally translate from Malay to English is "Chicken Cook in Red Sauce". I recalled my mom and grandma used to cook this dish for us.Well, my grandma loves to cook nyonya dish,maybe because she from Penang. The Nyonyas (the ladies) and the Babas (the gentlemen). Nyonya cooking is a specialty derived from the recipes of one's Grandmother, and sometimes, the influence of one's Grandfather. Their recipes were passed from one generation to the other with very little variance.Since I still have my own homemade sambal belacan paste in the freezer, it's easier for me to cook this spicy and delicious local Nyonya dish.

Ingredients:
10 pieces drumsticks (chop into 2 pieces each)
3 star aniseeds
1 sprig stick cinnamon
1 small can tomato puree or 1 cup
2 tbsp homemade sambal belacan paste
1 can coconut milk (400ml)
2 tbsp sugar
2 tbsp chicken bouillon powder
2 tbsp cooking oil

Method:
1:Wash and cut drumsticks into 2 small pieces each,then drain and set aside.
2:Heat medium large non-stick pot or wok at high heat with cooking oil,star aniseed's,cinnamon and homemade sambal belacan paste ,then add in cut chicken,coconut milk,seasoning and tomato puree.
3:Simmer the chicken at medium heat about 30 minutes or longer or until cooked .The liquid must become thickness like gravy,then it's ready.
4:Check the seasoning and remove from heat.
5:Serve warm with rice ,bread or noodle.