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Ingredients
- Serves 2 people
½ chicken, cut into chunks (substitute with chicken breast or thigh)
1 onion (sliced)
5 shallots
1 pc 2 cm ginger (peeled and sliced)
1 tsp coriander seeds
1 pc 1 cm galangal (blue ginger)
2 cloves
1 tbsp turmeric powder
3 tbsp tomato paste
2 tbsp chili sauce
1 tbsp sugar
salt (to taste)
120 ml water
lime water
Ayam Masak Merah
This chicken in spicy tomato sauce (with a name that directly translates to ‘red-cooked chicken’) is a popular dish in Malaysia, and is a staple dish at many large gatherings or events all year round!
- Easy
- 15 min
- 20 min
- 15 min
- 3 steps
- 15 Ingredients
- Easy
- 3 steps
- 15 Ingredients
- 15 min
- 20 min
- 15 min
Instructions
-
Marinate and deep-fry chicken
- In a bowl, add chicken, 1 tbsp turmeric powder and 1 tsp salt. Coat chicken well, then set aside to marinate for 20 minutes.
- In a pot half filled with hot oil on medium heat, deep-fry chicken pieces a few at a time, until golden brown. Leave to drain on paper towels.
-
Blend chilli paste
- In a blender, add onion, shallots, ginger, 1 tsp coriander seeds, galangal and cloves. Blend into a smooth spice paste and set aside.
-
Cook ayam masak merah
- In a pan on medium heat, add chili paste and fry until fragrant.
- Add 3 tbsp tomato paste, 2 tbsp chili sauce and 120 ml water. Mix well and simmer.
- Add chicken and lime leaves and continue to simmer for 5 minutes. Season to taste with salt, remove from heat.
Plate and Serve!
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Ingredients
- Serves 2 people
-
½ chicken, cut into chunks (substitute with chicken breast or thigh)
-
1 onion (sliced)
-
5 shallots
-
1 pc 2 cm ginger (peeled and sliced)
-
1 tsp coriander seeds
-
1 pc 1 cm galangal (blue ginger)
-
2 cloves
-
1 tbsp turmeric powder
-
3 tbsp tomato paste
-
2 tbsp chili sauce
-
1 tbsp sugar
-
salt (to taste)
-
120 ml water
-
lime water
Nutrition
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