Malay Spicy Tomato Chicken( Ayam Masak Merah)
- 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
Prep:20min › Cook:35min › Ready in:55min
- Rub the chicken with turmeric powder and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
My friends raved about this dish. to make it healthier, I baked the chicken in the oven instead of frying it. I adjusted the seasonings and spices according to taste. - 04 Jan 2011