Name: Spicy Tomato Chicken (Ayam Masak Merah)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Whole chicken, cut into 8 pieces - 1 (3 pound); Ground turmeric - 1 teaspoon; Salt to taste - 1 teaspoon; Dried red chile peppers - ¼ cup; Fresh red chile pepper, finely chopped - 3; Garlic, minced - 4 cloves; Red onion, chopped - 1; Fresh ginger root - 1 (3/4 inch thick) slice; Sunflower seed oil - 2 tablespoons; Cinnamon stick - 1; Whole star anise pods - 2; Whole cloves - 5; Cardamom seeds - 5; Tomatoes, sliced - 2; Ketchup - 2 tablespoons; White sugar, or to taste - 1 teaspoon; Water - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Tomato Chicken (Ayam Masak Merah)

1. Whole chicken, cut into 8 pieces - 1 (3 pound)

2. Ground turmeric - 1 teaspoon

3. Salt to taste - 1 teaspoon

4. Dried red chile peppers - ¼ cup

5. Fresh red chile pepper, finely chopped - 3

6. Garlic, minced - 4 cloves

7. Red onion, chopped - 1

8. Fresh ginger root - 1 (3/4 inch thick) slice

9. Sunflower seed oil - 2 tablespoons

10. Cinnamon stick - 1

11. Whole star anise pods - 2

12. Whole cloves - 5

13. Cardamom seeds - 5

14. Tomatoes, sliced - 2

15. Ketchup - 2 tablespoons

16. White sugar, or to taste - 1 teaspoon

17. Water - ½ cup

How to cook deliciously - Spicy Tomato Chicken (Ayam Masak Merah)

1. Stage

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. Stage

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.