Malaysian Chilli Tomato Chicken

    Malaysian Chilli Tomato Chicken

    (9)
    5saves
    55min


    10 people made this

    This is known as Ayam Masak Merah in Malaysia and Indonesia. It is spicy and sweet at the same time using a wide range of fresh herbs and spices.

    Ingredients
    Serves: 4 

    • 1 (1 1/2 kg) whole chicken, cut into 8 pieces
    • 1 teaspoon ground turmeric
    • 1 pinch salt, to taste
    • 1/4 cup dried red chillies
    • 3 fresh red chilli, finely diced
    • 4 cloves garlic, crushed
    • 1 red onion, diced
    • 1 (3cm thick) slice fresh ginger root
    • 2 tablespoons sunflower seed oil
    • 1 cinnamon stick
    • 2 whole star anise pods
    • 5 whole cloves
    • 5 cardamom seeds
    • 2 tomatoes, sliced
    • 2 tablespoons tomato sauce
    • 1 teaspoon white sugar, or to taste
    • 1/2 cup (125ml) water

    Directions
    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Rub the chicken with turmeric powder and salt. Set aside.
    2. Soak the dried red chilli in hot water until softened. Blend the softened dried chilli, fresh red chilli, garlic, onion and ginger in a blender to a paste.
    3. Heat the oil in a large frypan over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the frypan and set aside.
    4. Remove excess oil from the frypan leaving about 1 tablespoon. Cook and stir the chilli paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the frypan.
    5. Stir in the water adding more if needed. Toss in the tomatoes and stir in the tomato sauce and sugar. Bring to a boil then reduce heat to medium-low and simmer until the chicken is no longer pink at the bone and the juices run clear; about 15 minutes. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    9

    The first dish that finished! Best eating with some rice as is rather spicy for me or maybe i reduce the dried red chili  -  06 Mar 2012  (Review from Allrecipes USA and Canada)

    by
    8

    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!  -  04 Apr 2012  (Review from Allrecipes USA and Canada)

    by
    6

    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 a small white onion and 2 big cloves shallots in place of the red onion as I didn't have any. Also omitted cardamom as I didn't have them too. Used cinnamon powder instead of stick. Skipped the sugar and didn't miss it. Although it sounds like I changed it by quite a bit, but I think only the chile pepper made a more significant difference. Love this dish and would definitely make it again - with and without the adjustments. Thank you for a recipe that reminded me of home...  -  03 May 2012  (Review from Allrecipes USA and Canada)

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