Spicy Tomato Chicken (Ayam Masak Merah) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 4, 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!
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Reviewed: Mar. 6, 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
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Reviewed: May 3, 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...
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Cooking Level: Beginning

Reviewed: Oct. 14, 2013
This dish is spicy hot but nice! Those who cannot take very spicy food, you may want to reduce the chillies.
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Reviewed: 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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