This is a feast for a special occasion

Ranie Saidi, author of new cookbook, The Malay Cook, talks to Ella Walker

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his is my grandmother's version of Malay ayam masak merah - chicken in a red sauce - which was always requested when she catered weddings.

That's how it came to be known as her ayam kenduri kahwin, or matrimonial chicken," says food writer Ranie Saidi.

"I have fond memories of watching her marinate the chicken in turmeric and salt to remove any gamey smell and to give it that warm golden glow when frying. Her version was deep-fried, but I prefer to pan-fry mine so the skin turns crisp before meeting the sauce. The sauce itself is a comforting mix of coconut milk, chilli and, yes, ketchup - which adds that tomatoey depth.

"This dish is all about balance; nothing fancy, just honest home cooking where the harmony of flavours is what makes the dish shine. Keep tasting and season it to your liking. My favourite way to enjoy this dish is with plain white rice or summer rain rice."

Ingredients: (Serves 3-5)
4 chicken legs or 6 chicken drumsticks or 6 chicken thighs, bone in and skin on
1 tbsp ground turmeric
1 tbsp salt
30ml vegetable oil

For the sauce:
1 tbsp dried chilli flakes
120ml just-boiled water
3 banana shallots
4 garlic cloves
2.5-cm/1-inch piece of fresh ginger
50ml tomato ketchup or tomato purée
400ml can coconut milk
1 tbsp sugar
1 tbsp salt

To serve:
4 tbsp roughly chopped fresh coriander
1 red chilli, finely sliced