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Simple Way to Make Super Quick Malay Spicy Tomato Chicken (Ayam Masak Merah)

By Robert Holland 29 December 2019
Simple Way to Make Super Quick Malay Spicy Tomato Chicken (Ayam Masak Merah)
Simple Way to Make Super Quick Malay Spicy Tomato Chicken (Ayam Masak Merah)

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Malay Spicy Tomato Chicken (Ayam Masak Merah). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Malay Spicy Tomato Chicken (Ayam Masak Merah) Recipe.

You can cook Malay Spicy Tomato Chicken (Ayam Masak Merah) using 25 ingredients and 3 steps. Here is how you cook that.

Ingredients of Malay Spicy Tomato Chicken (Ayam Masak Merah)

  1. Make ready 350 g of Chicken meat (skinless, deboned).
  2. It’s of Blended Paste;.
  3. Prepare 4 cloves (40 g) of Shallots.
  4. Take 3 cloves (20 g) of Garlic.
  5. It’s 1/2 inch (10 g) of Turmeric root.
  6. You need 1 inch (20 g) of Galangal.
  7. Prepare 1 inch (20 g) of Ginger.
  8. Make ready 1 stalk (20 g) of Lemongrass.
  9. It’s 6 pc of Dried Chillies (soak in warm water).
  10. Prepare of For Braising;.
  11. Make ready 1/3 cup of Tomato Puree.
  12. Prepare 1 cup of Coconut Milk.
  13. Prepare 2 pc of Tamarind slices.
  14. Make ready 1 Tbsp of Palm sugar.
  15. Make ready 1 tsp of Salt (to your taste).
  16. It’s 1 stick of Cinnamon.
  17. Make ready 2 pc of Star Anise.
  18. Prepare 3 pods of Cardamom.
  19. It’s 3 Tbsp of Cooking Oil.
  20. It’s 2 Tbsp of Ghee (optional).
  21. Make ready of Optionals;.
  22. Take 1 of Tomato (quartered).
  23. Make ready 1 of Onion (Sliced).
  24. Take 1 Tbsp of Ketchup.
  25. Make ready 1 Tbsp of Chili Sauce.

Malay Spicy Tomato Chicken (Ayam Masak Merah) step by step

  1. Heat the oil (and Ghee if you like) in the wok at high heat. Fry the cinnamon, star anise and cardamom until fragrant (10 seconds). Then add the blended paste and chicken. Mix well and fry until the oil separates..
  2. Once the oil separates, turn down the heat and add the coconut milk, palm sugar, tamarind slices, tomato puree and salt. Cover the wok and cook between 10 to 20 minutes (depends on how you cut your chicken), stirring occasionally every 5 minutes until sauce thickens. Chicken is ready to serve..
  3. OPTIONAL; in step 2 you can also add tomatoes, onions and if you like you can also add ketchup and chilli sauce..

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