Spicy Tomato Chicken (Ayam Masak Merah)

Spicy Tomato Chicken (Ayam Masak Merah)

5
phoenixfyre 0

"This is a Malay/Indonesian dish which is spicy and sweet at the same time. Recipe was passed down to me by my mother-in-law, and although it doesn't quite taste the same as the way she makes it, my husband loves it!"

Ingredients

55 m {{adjustedServings}} servings 462 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
  2. Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.
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Reviews

5
  1. 5 Ratings

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The first dish that finished! Best eating with some rice as is rather spicy for me or maybe i reduce the dried red chili

Deliciously spicy hot! Definately pair with some rice (i chose jasmine) to cut the heat. A definate crowd pleaser for those who like spicy ethnic cuisine!

Fantastic and spicy!! I used 5 BLSL chicken breasts halves and 3 serrano and 1 habanero chile peppers instead as I didn't have the red chile peppers. I did not de-seed the serranos. Also, I used...