Ayam Masak Merah (Chicken in Red Spicy Sauce)

    40 mins

    A nice accompaniment to a rice dish. It has a little citrus tang added to the spiciness.


    Kuala Lumpur, Malaysia
    6 people made this

    Serves: 6 

    • 1 kg chicken, cut into pieces
    • 1 teaspoon salt
    • 2 teaspoon tumeric powder
    • 1 large onion, slice into rings
    • 3 tomatoes, quartered
    • 5 kaffir lime leaves
    • 400 ml water
    • 2 tablespoon tomato paste
    • 1 tablespoon sugar
    • Cooking oil
    • Spice blend
    • 10 shallots
    • 4 garlic cloves
    • 3 cm ginger root
    • 3 fresh red chillies, deseeded
    • 1 teaspoon chilli powder
    • 6 candlenuts
    • salt to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

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

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