"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!" — phoenixfyre
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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
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...
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!
* 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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