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Spicy Tomato Chicken (Ayam Masak Merah)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Succulent chicken cooked in a rich, aromatic spice blend.
Ingredients:
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • 1 teaspoon ground turmeric
  • salt to taste
  • 0.25 cup dried red chile peppers
  • 3 fresh red chile pepper, finely chopped
  • 4 cloves garlic, minced
  • 1 red onion, chopped
  • 1 (3/4 inch thick) slice fresh ginger root
  • 2 tablespoons sunflower seed oil
  • 1 cinnamon stick
  • 2 whole star anise pods
  • 5 whole cloves
  • 5 cardamom seeds
  • 2 tomatoes, sliced
  • 2 tablespoons ketchup
  • 1 teaspoon white sugar, or to taste
Instructions:
  • Massage the chicken with turmeric powder and salt, then let it rest. Submerge the dried red chile peppers in hot water until they soften. Blend the softened dried chile with fresh red chile pepper, garlic, onion, and ginger into a smooth paste.
  • - Heat oil in a large skillet over medium-high heat. - Brown chicken until golden on all sides then set aside. - Drain excess oil, leaving about 1 tablespoon. - Cook chile paste with cinnamon, star anise, cloves, and cardamom seeds until fragrant. - Return chicken to the skillet. - Stir in water, adding more if needed, and toss in tomatoes. - Add ketchup and sugar, bring to a boil, then simmer on medium-low heat for about 15 minutes until chicken is fully cooked. - Serve hot.

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