Recipe by phoenixfyre
"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!"
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1 (3 pound)
whole chicken, cut into 8 pieces
salt to taste
dried red chile peppers
fresh red chile pepper, finely chopped
red onion, chopped
1 (3/4 inch thick) slice
fresh ginger root
sunflower seed oil
whole star anise pods
white sugar, or to taste
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 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...
This dish is spicy hot but nice! Those who cannot take very spicy food, you may want to reduce the chillies.
Fantastic!! Ever since I have learnt how to make this chicken I have been preparing it more often. This chicken is very delicious!! Great Recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Tomato Chicken (Ayam Masak Merah)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 462
** Calories from Fat: 267
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