Malaysian Red-Cooked Tomato Chicken (Ayam Masak Merah)

Name: Malaysian Red-Cooked Tomato Chicken (Ayam Masak Merah)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 tsp Caster Sugar; 3 whole Chili Pepper; 1 whole Cinnamon Sticks; 0.25 cup Dried Chile Peppers; 1 whole Fresh Ginger; 1 tsp Ground Turmeric; 2 tbsp Ketchup; 4 cloves Minced Garlic; 1 whole Red Onion; 1 tsp Salt; 2 whole Star Anise; 2 tbsp Sunflower Oil; 0.5 cup Water; 5 whole Whole Cardamom; 1 whole Whole Chicken; 5 whole Whole Cloves; 2 whole Whole Peeled Tomato

Dinner 🍽️Lunch 🥪 Malaysian 🇲🇾 High-Protein 💪Low-Carb Gluten-Free Halal 🕌Comfort-Food

Malaysian Red-Cooked Tomato Chicken (Ayam Masak Merah) features tender chicken coated in a rich tomato gravy layered with dried and fresh chiles, aromatic spices, and a hint of sweetness. The sauce is warming and complex with subtle cinnamon, clove, and star anise notes. Serve for a comforting family dinner or festive gatherings alongside steamed rice to soak up every drop.

Prep20 mins
Cook35 mins
Serves4
DifficultyMedium

1

Rub the chicken with turmeric powder and salt, then set aside.
2

Soak the dried red chile peppers in hot water until softened.
3

Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender into a paste.
4

Heat the oil in a large skillet over medium-high heat.
5

Brown the chicken in the hot oil until golden on all sides, then remove the chicken from the skillet and set aside.
6

Pour off excess oil from the skillet, leaving about 1 tablespoon.
7

Cook and stir the chile paste with the cinnamon, star anise, cloves, and cardamom seeds until fragrant.
8

Return the chicken to the skillet.
9

Stir in the water, adding more if needed.
10

Add the tomatoes, then stir in the ketchup and sugar.
11

Bring to a boil, then reduce the heat to medium-low and simmer until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes.
12

Serve hot.