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Ayam Masak Merah Chicken

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Malaysian
Ayam Masak Merah Chicken
Ingredients
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • 1 teaspoon ground turmeric
  • salt to taste
  • 1/4 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
  • 1/2 cup water
Instructions
1
Take the chicken and gently massage it with a mixture of turmeric powder and salt, making sure to coat it evenly. Set the chicken aside for a moment.
2
Next, submerge the dried red chile peppers in boiling water until they become pliable and soft. Then, combine the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to create a smooth paste.
3
Heat the oil in a large skillet over medium-high heat and sear the chicken until it's golden brown on all sides. Remove the chicken from the skillet and set it aside for a while.
4
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon behind. Cook and stir the chile paste with cinnamon sticks, whole star anise, ground cloves, and cardamom seeds until they release their fragrance.
5
Return the chicken to the skillet and stir in water, adding more as needed to achieve the right consistency. Add diced tomatoes, ketchup, and sugar to the skillet and stir everything together.
6
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes or until the chicken is no longer pink at the bone and the juices run clear.
7
Finally, serve the dish hot and enjoy!