Spicy Tomato Chicken (Ayam Masak Merah)

Spicy Tomato Chicken (Ayam Masak Merah)

phoenixfyre 0

"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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55 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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...

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!!