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!

  • Share:


  • Servings: 6

  • Time: 1 hr 30 min

  • Skill: Intermediate

Ingredients

  1. 1 large chicken (cut into large pieces)

  2. 2 tbsp oil

  3. 1 tsp coriander powder

  4. 1 tsp fennel powder

  5. 5 pcs cardamom seeds

  6. 1 tbsp salt

  7. 400 g tomato puree

  8. 1/3 cup tomato ketchup

  9. 1/3 cup tomato paste

  10. water (enough to cover chicken)

  11. salt (to taste)

  12. sugar (to taste)

  13. 1 tbsp turmeric powder

  14. 1 pc lemongrass

  15. 5 cloves garlic

  16. 1 pc red onion

  17. 30 g ginger

  18. 10 pcs shallots

  19. 3 tbsp dried chilli paste

  20. 2 tomatoes

  21. 3 tbsp oil

  22. 1 stick cinnamon

  23. 2 pcs star anise

  24. 1 tbsp turmeric powder

  25. 3 pcs red chilies

Instructions

  1. Cut chicken into large pieces

  2. Bring to boil and cover

  3. Simmer for an hour

  4. Salt & sugar to taste

  5. Add chicken, 400 g tomato puree, 1/3 cup tomato ketchup, 1/3 cup tomato paste and enough water to cover the chicken

  6. For the rempah paste, blend 1 pc lemon grass, 3 pcs red chillies, 30 g ginger, 1 pc red onion, 5 cloves garlic & 10 pcs shallots into a fine paste then add 3 tbsp dried chilli paste to the blended mixture

  7. Bake for 20 mins in a 180 C oven, flip after 10 mins

  8. Drizzle oil in a pan, add chicken, 1 tbsp salt and 1 tbsp turmeric powder

  9. Mix well

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

  11. To a large pot, add 3 tbsp oil & rempah paste

  12. Stir fry till fragrant