Malaysian Chicken in Spices

    50 minutes

    This is a scrumptious Malaysian chicken dish is known as 'Ayam Masak Merah'. The chicken is fried then simmered in a tomato chilli sauce.

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    Serves: 6 

    • 1kg chicken, cut into pieces
    • 1 teaspoon salt
    • 2 teaspoon turmeric powder
    • oil for frying
    • 3 tablespoons cooking oil
    • 2 tablespoon tomato paste
    • 5 kaffir lime leaves
    • 400ml water
    • 1 tablespoon sugar
    • 1 large onion, sliced into rings
    • 3 tomatoes, quartered
    • Spice Blend
    • 10 onion shallots
    • 4 garlic cloves
    • 3cm ginger root
    • 3 fresh red chillies, deseeded
    • 1 teaspoon chilli powder
    • 6 macadamia nuts
    • 1 pinch salt, to taste

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Marinate chicken pieces with salt and turmeric powder for 15 minutes.
    2. Grind or blend all the spice ingredients into a fine paste.
    3. Heat oil in wok until hot and fry the chicken until golden brown. Drain on paper towels and set aside.
    4. Heat 3 tablespoons oil in a saucepan then add the ground spice paste. Fry until fragrant then add the tomato paste and lime leaves and stir. Add water and sugar and bring to a boil.
    5. Lower heat and put the chicken in the saucepan. Add the onion rings and tomatoes then simmer for about 15 minutes.
    6. Check the seasoning and add more salt or sugar to taste. Remove from heat and serve with the tomato pieces.

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