Ayam Masak Merah (Spicy Tomato Chicken)

1 hr 30 min



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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Cut chicken into large pieces
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Mix well
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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
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Bake for 20 mins in a 180 C oven, flip after 10 mins
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Drizzle oil in a pan, add chicken, 1 tbsp salt and 1 tbsp turmeric powder
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To a large pot, add 3 tbsp oil & rempah paste
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Stir fry till fragrant
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Add 2 diced tomatoes, 1 stick cinnamon, 2 pcs star anise, 5 pcs cardamom seeds, 1 tsp fennel powder, 1 tsp coriander powder,
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Add chicken, 400 g tomato puree, 1/3 cup tomato ketchup, 1/3 cup tomato paste and enough water to cover the chicken
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Salt & sugar to taste
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Bring to boil and cover
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Simmer for an hour
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