Spicy Tomato Chicken (Ayam Masak Merah) Recipe - Allrecipes.com
Spicy Tomato Chicken (Ayam Masak Merah) Recipe
  • READY IN 55 mins

Spicy Tomato Chicken (Ayam Masak Merah)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
  2. Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.
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Reviews More Reviews

Mar 06, 2012

The first dish that finished! Best eating with some rice as is rather spicy for me or maybe i reduce the dried red chili

 
Apr 04, 2012

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!

 

5 Ratings

May 03, 2012

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...

 
Oct 14, 2013

This dish is spicy hot but nice! Those who cannot take very spicy food, you may want to reduce the chillies.

 
Jun 18, 2013

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!!

 

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Nutrition

  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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