Ayam Masak Merah (Spicy Tomato Chicken)

As it’s nearing Hari Raya Puasa we have prepared a few dishes for the holiday!

A dish normally pass down within the family, this chicken dish is sweet and spicy at the same time!

The chicken is baked with turmeric in the oven, before adding it into the rempah. The combination of the spice and sweetness with the tomatoes is simply shiok, to say the least. We’d like to add that it tastes even better if you can wait to eat it the next day.

Perfect for pairing with white or tomato rice, give it a go and you won’t be disappointed!

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  • Servings: 6

  • Time: 1 hr 30 min

  • Skill: Intermediate

Ingredients

  1. 1 tbsp turmeric powder

  2. 1 large chicken (cut into large pieces)

  3. Ingredients:

  4. 5 tbsp oil

  5. 1 tsp salt

  6. 2 tomatoes

  7. 1 stick cinnamon

  8. 2 star anise

  9. 5 cardamom seeds

  10. 1 tsp fennel powder

  11. 1 tsp coriander powder

  12. 400g tomato puree

  13. ⅓ cup tomato ketchup

  14. 2 tbsp tomato paste

  15. Water (just enough to cover chicken)

  16. 1 tbsp salt (adjust to taste)

  17. 2 tbsp sugar (adjust to taste)

  18. fresh coriander leaves

  19. Rempah spice paste:

  20. 1 lemongrass

  21. 3 red chillies

  22. 30g ginger

  23. 1 red onion

  24. 5 cloves garlic

  25. 10 shallots

  26. 3 tbsp dried chilli paste

Instructions

  1. Add 2 tbsp oil to roasting pan

  2. Add 1 large chicken (cut into large pieces)

  3. Season chicken with 1 tsp salt and 1 tbsp turmeric powder

  4. Bake in 180 degrees C oven for 20 mins

  5. Add to food processor 1 lemongrass, 3 red chillies, 30g ginger, 1 red onion, 5 cloves garlic,10 shallots and 3 tbsp dried chilli paste

  6. Blend into a fine paste and set aside

  7. Dice 2 tomatoes and set aside

  8. Flip chicken in the oven at 10 mins

  9. Heat 3 tbsp oil in a pot

  10. Add blended spice paste and stir fry until fragrant

  11. Add diced tomatoes, 1 stick cinnamon, 2 star anise, 5 cardamom seeds, 1 tsp fennel powder and 1 tsp coriander powder

  12. Remove chicken from oven and add to spice paste

  13. Add 400g tomato puree, ⅓ cup tomato ketchup, 2 tbsp tomato paste and water (enough to just cover chicken)

  14. Season with 1 tbsp salt and 2 tbsp sugar (adjust to preference)

  15. Mix well, bring it to boil and cover

  16. Let it simmer for an hour, stirring occasionally

  17. Serve and garnish with fresh coriander leaves