Add turmeric powder and salt into a bowl with the chicken parts. Give it a good massage and transfer into crisp basket.
Add 250ml water into SmartLid™ and place basket in. Move slider to COMBI-STEAM mode, select STEAM AIR FRY function and cook chicken at 200°C for 15 minutes. Once done, remove crisp basket and set aside.
Move slider to AIR FRY/HOB mode, select SAUTÉ function on Hi-5 and add oil into pot. Once hot, add dried chilli purée and lemongrass until mixture splits.
Add the onion, garlic, ginger and tomato purée along with water. Add sugar and salt and mix until combined.
Add in tomato wedges and cook down until they soften.
Add in chicken from STEP TWO and mix well.
Add chopped coriander and stir for 1 minute.
Remove Ayam Masak Merah and garnish with freshly chopped coriander. Serve with cooked rice.
